These prawns are quick and easy to make and they are perfect as an appetizer.
Serves: 6
INGREDIENTS
24 large, raw peeled prawns with tail on
2 tablespoons olive oil
Chermoula
2 cloves garlic, roughly chopped
1 teaspoon each ground cumin, sweet smoked paprika and coriander
½ teaspoon ground turmeric
¼-½ teaspoon chilli powder
handful coriander, roughly chopped
zest and juice 1 lime
1 medium vine tomato, roughly chopped
3 tablespoons olive oil
sea salt and freshly ground pepper
To serve
lime wedges
METHOD
Chermoula: Place all the ingredients in a food processor and process to a paste.
Tip into a bowl, add the prawns and turn to coat. Marinate for 30 minutes.
Heat the oil in a large sauté pan and when hot, take the prawns out of the marinade and cook for 2-3 minutes, turning until lightly golden and just cooked. You may have to do this in batches. Pile up in a serving bowl and garnish with lime wedges.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.