Make a difference by looking for the MSC blue fish tick label when shopping for seafood
Prep time
15 mins
Cooking Time
10 mins
Serves
4
Ingredients
- 1 kg raw MSC certified banana prawns, shelled with tails left intact, deveined
- 3 tablespoons extra-virgin olive oil
For the Chermoula:
- 2 large handfuls of flat-leaf parsley leaves, finely chopped
- 2 large handfuls of coriander leaves, finely chopped
- 2 large handfuls of mint leaves, finely chopped
- 2 garlic cloves, finely chopped
- 1⁄2 red onion, finely chopped
- zest and juice of 1 lemon
- 1 teaspoon ground cumin
- 3 tablespoons extra-virgin olive oil
For the lemon-coconut tahini:
- 1 cup tahini
- 1 cup coconut cream
- 1 garlic clove, crushed
- zest and juice of 2 lemons
- 1⁄2 teaspoon cayenne paper
- 1⁄2 teaspoon smoked paprika
To serve:
- basil leaves
- lemon rind
- extra-virgin olive oil
- sea salt
Method
- Make the chermoula: Combine all the chermoula ingredients in a bowl and mix well.
- Marinate the prawns: Spoon two-thirds of the chermoula into a large bowl, add the prawns, and toss to coat evenly. Cover and refrigerate for 15 minutes to marinate.
- Blend the tahini sauce: While the prawns marinate, blend all the lemon–coconut tahini ingredients in a food processor until smooth and creamy.
- Grill the prawns: Heat oil on a barbecue plate over high heat until smoking. Cook the prawns for 2 minutes on one side, then flip and cook for 1 more minute. They should be just cooked, as they'll continue cooking slightly off the heat.
- Plate and garnish: Spread the lemon–coconut tahini on a serving platter. Arrange the prawns on top, scatter with basil leaves and lemon rind, drizzle with olive oil, and season to taste.
Top tip for eco-friendly grilling: Choose natural lump charcoal instead of briquette to cut emissions. Keep the lid closed to save energy and cook your fish more evenly. For more tips please visit our Foodie's Guide.
