It’s definitely the season for seafood. Add a North African flavour to your prawns this summer with this recipe for chermoula prawns.
1 tbs cumin seeds
1 tbs coriander seeds
1 tsp dried chilli flakes
1 tbs sweet paprika
2 tsp soft brown sugar
⅓ cup olive oil
30 large green prawns, peeled, leaving tail on
2 tbs chopped fresh dill
2 lemons, cut into wedges
- Heat a small frying pan over medium heat. Add cumin and coriander seeds and cook for 1-2 minutes or until fragrant. Crush using a pestle and mortar or with the end of a rolling pin in a sturdy bowl.
- Combine with chilli, paprika, sugar and oil in a large bowl. Season with sea salt and freshly ground black pepper.
- Add prawns and gently toss to coat with the mixture. Heat barbecue over high heat. Cook the prawns for 1-2 minutes on each side or until cooked through.
- Sprinkle prawns with dill and serve with the lemon wedges.
Don’t run out of gas on BBQ day.