Grilled Chilli Prawns and Mechouia

Name: Grilled Chilli Prawns and Mechouia
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 40 ml olive oil; 2 teaspoons minced garlic; 4 ripe tomatoes, roasted, peeled and seeded; 2 green capsicums (peppers), roasted, peeled and seeded; 3 tablespoons chopped coriander leaves; ½ teaspoon sweet paprika; 1 teaspoon sea salt; ½ teaspoon freshly ground white pepper; ½ teaspoon cumin seeds, roasted and ground; 20 ml extra virgin olive oil; 1 teaspoon ras el hanout; 2 small red chillies, minced; 2 cloves garlic, minced; ½ teaspoon sea salt; 16 raw king prawns, shelled and deveined; 4 lemon wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Mechouia is a delicious warm salad or stew of tomatoes and roasted capsicums – almost like a Moroccan ratatouille. It makes a wonderful accompaniment to prawns, but it would be perfectly acceptable to use Moreton Bay bugs, squid or chunks of fish instead.

Ingredients

40 ml olive oil
4 ripe tomatoes, roasted, peeled and seeded
2 teaspoons

Africa
Morocco
Stew
Side dish
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Heat the olive oil in a pan and cook the tomatoes and garlic for about 15 minutes until a puree forms. Mash with a spoon as they cook so they break down easily. Dice the roasted capsicums and add to the tomato puree. Add the remaining ingredients, cook for 10 minutes then allow to cool before serving.

To prepare the prawns, mix the oil with the ras el hanout, chilli, garlic and salt in