Grilled king prawns with chermoula recipe
This recipe combines sweet, meaty prawns with a heady chermoula marinade and dressing for a Mediterranean-inspired dish.
Ingredients
- 16 raw king prawns, peeled with heads attached
- 250 g black rice, cooked to packet instructions
- 2 tbsp extra virgin olive oil
- 2 tbsp chermoula dressing
- 2 lemons, halved
- 1 tbsp olive oil
- 1 handful frozen peas, cooked
- 1 handful broad beans, cooked
- 100 g French beans, trimmed and cooked
- 16 raw king prawns, peeled with heads attached
- 8.8 oz black rice, cooked to packet instructions
- 2 tbsp extra virgin olive oil
- 2 tbsp chermoula dressing
- 2 lemons, halved
- 1 tbsp olive oil
- 1 handful frozen peas, cooked
- 1 handful broad beans, cooked
- 3.5 oz French beans, trimmed and cooked
- 16 raw king prawns, peeled with heads attached
- 8.8 oz black rice, cooked to packet instructions
- 2 tbsp extra virgin olive oil
- 2 tbsp chermoula dressing
- 2 lemons, halved
- 1 tbsp olive oil
- 1 handful frozen peas, cooked
- 1 handful broad beans, cooked
- 3.5 oz French beans, trimmed and cooked
Details
- Cuisine: Mediterranean
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the grill to a medium-high heat.
- For the marinade, mix the olive oil and chermoula together with a pinch of salt and throughly coat the prawns with the mixture.
- Place on a roasting tray and grill for around 5 minutes untile the prawns are cooked, turning half way through.
- Heat the olive oil in a frying pan over a medium heat. Add the lemon halves, cut-side down and fry for around 30 second, until lightly caramelised.
- Divide the rice amongst four plates and scatter over the vegetables. Top with the prawns and drizzle over the leftover cooking juices. Place half a lemon on each plate and serve immediately.
Recipe courtesy of Brasserie Blanc.
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