Ingredients
1 tbsp coriander seeds, lightly toasted and ground
1.5 tbsp sweet paprika
1 tbsp ground ginger
2 garlic cloves, roughly chopped
2 small red chillies, seeded and roughly chopped
2 lemons, juiced
100ml olive oil
1/2 tsp salt
1/2 tsp black pepper
16 large green prawns, peeled with head and tail intact
Method
To make chermoula, put all ingredients except prawns in a food processor and process until smooth.
Place prawns in a bowl with 3/4 of the chermoula and mix until they are well coated.
Leave in the fridge overnight to marinate. When ready to serve, preheat a grill or barbecue and cook prawns for 3-4 minutes on each side.
Serve with pipirrana salad. Store remaining chermoula in the fridge under a layer of oil for future use.
* This recipe first appeared in Spectrum magazine (Sydney Morning Herald).
