Seafood Recipes

Tiger Prawns With ChermoulaButter

Tiger prawns are cooked until pink, then tossed in a melting chermoula butter of garlic, chilli, lemon, cumin, paprika, coriander and parsley.

Tiger Prawns With Chermoula Butter
4 People
Serves
1 hour 30 Mins
Prep Time
10 Mins
Cook Time
Medium
Difficulty
Moroccan
Cuisine
The Recipe

About This SeafoodDish

Experience the vibrant flavors of Tiger Prawns with Chermoula Butter, a dish that combines the sweetness of fresh prawns with a zesty, herbaceous sauce. Chermoula, a North African marinade made with fresh herbs, spices, garlic, and lemon, enhances the natural taste of the prawns, creating a deliciously aromatic experience. This recipe is quick to prepare, making it perfect for weeknight dinners or special occasions. Pair it with your favorite sides for a complete meal. Enjoy the luxury of fresh seafood delivered to your door for a gourmet experience at home.

Ingredients

  1. 16 large tiger prawns, peeled and deveined (tails on)
  2. 100g unsalted butter, softened
  3. 1 red chilli, finely chopped
  4. 2 garlic cloves, minced
  5. Zest and juice of 1 lemon
  6. 1 teaspoon ground cumin
  7. 1 teaspoon sweet paprika
  8. ½ cup fresh coriander leaves, finely chopped
  9. ½ cup fresh parsley leaves, finely chopped
  10. Salt and pepper, to taste
  11. Olive oil, for grilling
  12. Lemon wedges, for serving

Method

  1. To make the chermoula butter, combine the softened butter, chopped chilli, garlic, lemon zest and juice, ground cumin, sweet paprika, chopped coriander, and chopped parsley in a small food processor. Blend until well combined. Place a 30cm long sheet of baking paper on a work surface, spread the butter mixture on it, and form it into a 12cm log. Roll up the baking paper and twist the ends to secure. Chill for 1 hour or until firm.
  2. Heat the olive oil in a frypan or wok over medium-high heat. Season the prawns with salt and pepper. Add the tiger prawns to the pan and cook, turning once, until pink and cooked through. Slice the chilled chermoula butter into four 3cm-thick pieces and add to the pan, tossing the prawns to coat them in the melted butter and sauce.
  3. Divide the prawns among serving plates, spooning over any remaining melted chermoula butter from the pan. Serve immediately with lemon wedges.
From Our Kitchen

Chef's Tip

Tiger prawns pair perfectly with chermoula butter because the rich, sweet flavour of the prawns stands up beautifully to bold herbs, garlic, lemon, and warm spices. Cooking the prawns quickly over high heat keeps them juicy and tender, while the melting herb butter creates a fragrant sauce that coats every bite. Fresh coriander, chilli, and citrus bring brightness and balance, turning the dish into a vibrant, restaurant-style seafood meal.

FEATURED

FeaturedProduct

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Whole cooked tiger prawns, shell and head on, on crushed ice with lemon and parsley

Fresh Cooked Tiger Prawns

10/15 / Whole / 1kg

Premium cooked tiger prawns prepared fresh for seafood platters, entertaining and easy home dining.

$42.00 kg
$42.00 kg
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NUTRITION

NutritionPerServing

  • Calories 340 kcal
  • Total Fat 19.0 g
  • Total Carbohydrate 12.0 g
  • Protein 28.0 g
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