Chermoula prawns recipe
Chermoula prawns are tender, zesty, and spiced to perfection. This quick, flavorful recipe is ideal for appetizers, light meals, or summer barbecues.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Spoon
- Plate
Ingredients
- 16 uncooked king prawns (80gm each), cleaned and butterflied
- To serve: lemon wedges
- Chermoula
- 1 tsp cumin seeds, crushed
- 2 garlic cloves, crushed
- ½ preserved lemon, flesh and pith discarded, rind rinsed and finely chopped
- 1 cup (loosely packed) coriander, coarsely chopped
- Juice of 1 lemon
- 180 ml mild-flavoured olive oil
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