Prawns in Chermoula

Moroccan food is one of the greatest cuisines on earth. A huge array of flavours and techniques make it the finest Africa has to offer. The sophisticated blend of spices, fruit and prawns in this dish really make it stand out. Chermoula is a regular player in Moroccan cuisine and it’s perfect for seafood. A tangy, rich sauce that brings the best out of the prawns. This is a very easy dish to prepare. You can make the chermoula way in advance and it’ll stay fresh in the fridge for 3-4 days – that’s if you can resist for that long.

For the chermoula:

1/2 preserved lemon (flesh removed, skin roughly chopped)
2 garlic cloves (chopped)
3 tablespoons flat-leaf parsley (chopped)
3 tablespoons fresh coriander (chopped)
10 saffron threads (soaked in 2 tablespoons hot water for 30 minutes)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin powder
2 tablespoons lemon juice
3 tablespoons olive oil

Other ingredients:
1kg prawns (shelled and deveined, tails left on).
3 tablespoons olive oil

Combine all the chermoula ingredients together in a food processor till smooth.
Pat the prawns dry with paper towels.
Heat a large frying pan with the olive oil over a medium/high heat. Add the prawns and stir fry for 1-2 minutes until they’re pink. Pour in the chermoula and stir well for another 3-4 minutes until cooked through and the prawns are firm.

Serve with cous cous, flatbreads or fluffy white rice.

%d bloggers like this: