Chermoula Prawns

Chermoula or charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. This marinade is usually used with fish or seafood, but works well with most meats. Chermoula is often made of a mixture of fresh herbs, spices, oil and lemon juice. As you can imagine there are many different recipes for this marinade.

I had never cooked with chermoula before so I was a little excited about what would come of these lovely ingedients. The aroma while they were cooking filled the kitchen And I knew just from the smell that as soon as I tried these they were going to be my new favourite prawns dish. The flavour was amazing.

We used hot paprika but you could tone down the heat of this dish by using sweet paprika if you don't like the taste hot... mmmm we do!!

Chermoula Prawns

Serves: 4

ProPoints per serve: 5

1 small brown onion, finely chopped
2 tablespoons coriander leaves, chopped
2 tablespoons flat-leaf parsley leaves, chopped
2 garlic cloves, crushed
1 tablespoon ground cumin
3 teaspoons hot paprika
2 teaspoons ground turmeric

1 teaspoons lemon juice
1 tablespoons olive oil
1 kilograms peeled raw prawns, tails left intact
lemon or lime wedges, to serve

Combine onion, coriander, parsley, garlic, cumin, paprika and turmeric in a large bowl. Stir in oil. Add prawns. Toss until prawns are well coated. Cover and refrigerate for 1 hour to marinate.

Coat a wok or large frying pan with cooking spray and over a very high heat add the prawns. Cook for 2 - 3 minutes, tossing continuously, until prawns are pink and cooked through. Place on serving platter and serve with lemon or lime wedges.

These could be cooked on the barbecue also. Preheat a barbecue plate on medium-high heat. Place half the prawns, in a single layer, on barbecue. Cook for 1 to 2 minutes each side or until prawns turn pink. Transfer to a bowl. Repeat with remaining prawns.

(click here for a printable version of this recipe)