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Tiger prawns chermoula with rocket and tomatoes Recipe

Ingredients for 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)
Method
  • 1

    Prepare the prawns: remove the heads and the shell, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.

  • 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.

  • 3

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

  • 4

    Place the marinated prawns on skewers (5 on each one).

  • 5

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

  • 6

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

Chef's tip

«Add a little chilli to this recipe if you like a little spice kick!»

Marinated tiger prawn skewers - perfect for a light lunch or dinner!

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  5mins
  • Rest time  0h

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