Chermoula Marinated King Prawn
Chermoula Marinated King PrawnCourse: Lunch, dinner
The best way to enjoy these babies is with fresh bread and a glass of van Loveren Pino Grigio Rose.
¼ cup pino grigio
2 cloves garlic, finely chopped
Salt and pepper
1 tbs oil
¼ cup of mint, parsley and coriander finely chopped
1 ½ tsp ground cumin
1kg king prawns, peeled and deveined
zest of 1 lemon
- Combine all the ingredients except for the prawns, oil and salt. Place into a Ziplock bag with the prawns. Seal tightly and massage the prawns through the bag. Refrigerate for 1 hour.
- Heat a pan until hot, add the oil and fry the prawns, turn carefully after a couple of minutes and cook for a further minute. Cook them for 2-3 minutes.
- The key is to make sure the pan is hot enough and not to overcrowd them or they will stew and be tough.
- Season and serve with fresh bread.