Karen Martini's barbecued prawns with chermoula
This chermoula is based on a recipe I picked up in Morocco. There’s no single way to make this North African paste – there are many variants incorporating different ingredients and spices. It’s fabulously versatile: use it as a marinade, finishing sauce or condiment. Here, dressing the piping-hot prawns in the chermoula releases all its aromatic flavour while being gentle enough to preserve all its bright, herby freshness.
Ingredients
20 medium-large green prawns
30ml extra virgin olive oil
For the chermoula
½ bunch coriander, leaves and fine stems picked and roughly chopped
2 long red chillies, de-seeded and finely diced
2 small garlic cloves, finely grated
20g turmeric, peeled and finely grated (or 1 tsp ground turmeric)
2 tsp ground cumin
2 tsp salt flakes
1 tsp ground black pepper
4 tbsp extra virgin olive oil
1 tbsp water
juice of 1 lemon
Method
Step 1
Preheat the barbecue or a grill pan on high.
Step 2
Combine all the chermoula ingredients – except the lemon juice – in a medium bowl and mix well.
Step 3
Peel the middle section of the prawns, leaving the tails and the heads intact, then devein. (Make a small incision at the back of the head and gently pull the vein through.)
Step 4
Coat the prawns with the oil, then season. Grill for about 2 minutes each side until just cooked.
Step 5
Meanwhile, stir the lemon juice through the chermoula.
Step 6
Pile the prawns onto a serving platter, pour over the chermoula, and serve. Serve this dish as a starter with soft flatbread to mop up the juices, or pair it with hot cous cous for a more substantial offering.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Barbecue
- Seafood
- Sauces & dressings
- Entree
- Finger food
- Summer barbecue
- Australia Day
- Family meals
- Cocktail party
- Shellfish
- Gluten-free
- Dairy-free
- Moroccan
- Summer
- Entertaining
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.From our partners
Similar Recipes
Grilled steak and vermicelli salad with spicy dressing and smashed cucumbers
- 30 mins - 1 hr
- Danielle Alvarez
Easy, fun, Friday night food: Lamb skewers with cheat’s crispy egg pancakes
- < 30 mins
- Jessica Brook
More by Karen Martini
Karen Martini’s apple and cherry brown butter cake meets clafoutis pudding
- 2 hrs +
- Karen Martini
Just add cold beer and serviettes: Karen Martini’s chicken wings are the perfect five-setter snack
- 30 mins - 1 hr
- Karen Martini
Ceviche with buttermilk dressing and rhubarb, chilli and fennel pickle
- < 30 mins
- Karen Martini
