Name: Tiger Prawn Chermoula Sauté
Cuisine: Morocco
Ingredients: 450 g/1 lb raw tiger prawns in the shell; 2 garlic cloves; 1 hot chilli; 1 kaffir lime leaf; 8 spring onions; 12 saffron strands; bunch of flat-leaf parsley; 1 glass (150 ml/¼ pt) of dry white wine; 2 tsp light plain white flour; 10 whole black peppercorns; 4 ripe plum tomatoes; ½ lemon; 6 tbsp extra-virgin olive oil; 2 tsp ground cumin; salt and pepper; bunch of coriander leaves; 1 tsp paprika; 4 cm/1½ in piece of root ginger

Preparation info

Difficulty
Easy

Appears in

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

About

Chermoula is the heady spice mix that is one of the signal flavours of Morocco. The dominant elements are garlic, cumin, hot and sweet red peppers, saffron and coriander leaves. It lifts any fish or chicken dish and here, tossed quickly in a hot pan with large prawns, makes them into a great first course. Fresh chilli is used for heat and paprika for colour, but you could omit the chilli if you hate hot things. Don’t omit the ginger, though, as it makes this variation special.

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