If seafood is the symbol of good taste, prawns are the ultimate expression of fine food for the indulgent. These zesty and spicy Chermoula Prawns look great and work well as a finger food to pair with your drinks. Here’s the quick and easy recipe from Godrej Nature’s Basket’s Food Quotient Report 2016.!
Also check out the Spicy Halloumi and Teriyaki chicken
Extra virgin olive oil 80ml
Fresh coriander leaves 3 tbsp, chopped
Fresh flat-leaf parsley 2 tbsp, chopped (optional)
Lemon zest 2 tbsp
Lemon juice 2 tbsp
Garlic 3 cloves, chopped
Green chilli 1
Prawns 20, cleaned and de-veined but with tails on
Salt to taste
To make the chermoula (marinade), grind all the ingredients (except the prawns) into a coarse puree in a food processor, then season with salt. Skewer each prawn on to a cocktail stick to keep it straight and place on a glass dish. Spoon the chermoula on, ensuring the prawns are well coated on all sides. Cover and refrigerate for 30 minutes, turning occasionally. Arrange the prawns on a foil-lined grill tray and cook under a hot grill for 2-3 minutes each side, or until pink and cooked. Serve hot.