Tiger Prawns With Chermoula Butter
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
- 125g unsalted butter, softened
- 1 long red chilli, seeds removed and chopped, plus extra thinly sliced chilli to serve
- 1 garlic clove, finely chopped
- 1 tbsp lemon zest, finely grated
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1/3 cup coriander leaves, chopped, plus extra whole leaves to serve
- 1 cup (200g) couscous
- 2 tbsp extra virgin olive oil
- 12 cooked tiger prawns (shells on)
- 1 small red onion, thinly sliced
Method
- 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.
- 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.
- 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.
- Fluff the couscous with a fork, then stir in the sliced red onion and remaining chopped coriander.
- Divide the couscous among serving plates and top with the prawns. Garnish with extra sliced chilli and whole coriander leaves. Serve immediately and enjoy!
