Seafood Recipes

Tiger Prawns With ChermoulaButter

Indulge in Tiger Prawns with Chermoula Butter—aromatic, flavour-packed, and irresistible. Order premium prawns from Pearl Seafoods for fresh delivery across ...

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

About This Recipe

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, and half of each of the lemon zest, ground cumin, sweet paprika, and chopped coriander 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. In a bowl, combine the couscous, remaining lemon zest, cumin, paprika, and 1 tsp of sea salt. Pour 1 cup (250ml) of boiling water over the mixture, cover with a tea towel, and set aside for 15 minutes or
    until the liquid is absorbed.
  3. Heat the extra virgin olive oil in a frypan or wok over medium-high heat. Add the pre-cooked tiger prawns to the pan and cook for 1-2 minutes, turning once, to warm 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.
  4. Fluff the couscous with a fork, then stir in the sliced red onion and remaining chopped coriander.
  5. Divide the couscous among serving plates and top with the prawns. Garnish with extra sliced chilli and whole coriander leaves. Serve immediately and enjoy!
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

Featured Product

Sale
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

Nutrition Per Serving

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