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Chermoula prawns Recipe

King prawns skewers marinated in cumin, lemon juice, paprika coriander and served with rocket salad.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.5/5
Pour people
  • Frozen king prawn(s) : 30 whole
  • Fine salt : 6 pinch(es)
  • For the marinade
  • Garlic clove(s) : 2 whole
  • Ground cumin : 15 g
  • Piment d'Espelette : 2 pinch(es)
  • Ground coriander : 10 g
  • Paprika : 5 g
  • Lemon(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Olive oil : 100 ml
  • Fresh coriander : 0.25 bunch
  • For the garnish(es)
  • Tomato(es) : 2 whole
  • Rocket : 2 bunch
  • Red pepper(s) : 0.5 whole
  • Caster sugar : 25 g
  • Olive oil : 50 ml
  • Lemon(s) : 1 whole
  • Fine salt : 3 pinch(es)
  • ETAPE 1

    Remove the heads and the shell of the prawns if needed.

  • ETAPE 2

    Zest and juice the lemon. Peel and finely chop the garlic. Pick and roughly chop the parsley and coriander. Mix in a bowl with the dry spices, garlic, lemon zest and cover with olive oil. Add the prawns to the bowl and then leave to marinate for 10 minutes.

  • ETAPE 3

    Peel and de-seed the red pepper and the tomatoes. Cut into small cubes and place in a bowl with the sugar, a little salt and a little olive oil.

  • ETAPE 4

    Heat a splash of olive oil in a frying pan. Season the prawn marinade with salt and fry the prawns until golden brown on both sides. Remove from the pan and set aside.

  • ETAPE 5

    Next pour the herb and spice mixture and the tomatoes and peppers into the same frying pan and warm through. Add a squeeze of lemon juice and coat the prawns with this mixture.

  • ETAPE 6

    Serve with a salad of rocket dressed with olive oil and lemon juice.

Chef's tip

«This recipe also works well with cubes of tuna or lamb shoulder instead of prawns. »

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