Quick & Easy

Barbecued prawns with chermoula

Barbecued prawns with Julie's chermoula



1.Shell and devein prawns, leaving tails intact. In a medium bowl, combine herbs, garlic, onion, rind and cumin; mix well.
2.Place 2/3 of herb mixture in a resealable bag. Add prawns to bag; seal and toss well. Refrigerate for 15 minutes.
3.Meanwhile, boil, steam or microwave carrots until tender; drain. In a bowl, combine the carrots with remaining herb mixture, 1/4 cup (60 millilitres) of the oil and lemon juice. Season with salt and freshly ground black pepper.
4.Remove the bag from the refrigerator. Heat the flat plate of a barbecue over high heat. Drizzle remaining oil over the barbecue plate. When the oil is smoking, add the prawns. Turn carefully after a couple of minutes and cook for a further minute. Depending on the size of the prawns, they will take 2-3 minutes to cook through.
5.Serve prawns with carrots and fresh mint, if desired. Remove when just changed in colour and still very slightly underdone as they will cook for a few moments after being removed. Season to taste with salt.

Overcooking or a hotplate that’s not hot enough will result in tough prawns.


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