Name: Barbecued prawns with chermoula
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 kilogram uncooked king prawns; 1/4 cup lightly packed fresh mint leaves, finely chopped; 1/4 cup lightly packed fresh flat-leaf parsley leaves, finely chopped; 1/4 cup lightly packed fresh coriander leaves, finely chopped; 1 clove garlic, finely chopped; 1/2 small red or white onion, finely chopped; 1 teaspoon finely grated lemon rind; 1 teaspoon ground cumin; 4 medium carrots, sliced; 1/3 cup olive oil; 1 tablespoon lemon juice

Ingredients

1 kilogram uncooked king prawns

1/4 cup lightly packed fresh mint leaves, finely chopped

1/4 cup lightly packed fresh flat-leaf parsley leaves, finely chopped

1/4 cup lightly packed fresh coriander leaves, finely chopped

1 clove garlic, finely chopped

1/2 small red or white onion, finely chopped

1 teaspoon finely grated lemon rind

1 teaspoon ground cumin

4 medium carrots, sliced

1/3 cup olive oil

1 tablespoon lemon juice

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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