CHERMOULA ROASTED PRAWNS

INGREDIENTS

• 24 (about 600g) green tiger prawns, peeled, leaving heads and tails intact, deveined
• 1 tablespoon olive oil

CHERMOULA

• 2 teaspoons ground sweet paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 red onion, halved, finely chopped
• 1 fresh long green chilli, deseeded, finely chopped
• 2 tablespoons finely chopped fresh continental parsley
• 2 tablespoons finely chopped fresh coriander
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh lemon juice

How to Make

1.To make the chermoula, place the paprika, cumin, ground coriander, cinnamon and turmeric in a frying pan over medium heat and cook for 30 seconds or until aromatic. Transfer to the bowl of a food processor. Add onion, chilli, parsley, fresh coriander, garlic and lemon juice and process until a smooth paste forms. Season with salt and pepper.

2.Preheat oven to 220°C. Combine the prawns and chermoula in a large glass bowl. Cover and place in the fridge for 30 minutes to develop flavours.

3.Place the prawns in a single layer in a roasting pan. Drizzle with oil. Roast in oven for 10 minutes or until the prawns curl and change colour. Place in a serving bowl. Serve hot or place in the fridge to chill until required.

NUTRITION

• 309 kj
  ENERGY
 
• 3g
  FAT TOTAL
 
• 1g
  FIBRE
 
• 11g
  PROTEIN
 
• 76mg
  CHOLESTEROL
• 180.89mg
  SODIUM
 
• 1g
  CARBS (SUGAR)
 
• 1g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

You can prepare this recipe to the end of step 2 up to 4 hours ahead. Continue from step 3 up to 30 minutes before serving. You will need to reserve 1 tbs of chermoula at the end of step 1 for the spiced couscous.