Barbecued chermoula prawns
0
Points®
Total time: 50 min • Prep: 45 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Turn up the flavour on prawns by marinating them in chermoula. A North African flavour combination of herbs, lemon, cumin and chilli that transforms any seafood dish.
Ingredients
Lemon juice
⅓ cup(s), (80ml)
Garlic
1 clove(s), crushed
Fresh coriander
¼ cup(s), chopped, plus extra leaves to serve
Fresh flat-leaf parsley
¼ cup(s), chopped, plus extra leaves to serve
Ground cumin
1 tsp
Ground paprika
¼ tsp
Dried chilli flakes
¼ tsp, a pinch
Raw peeled prawns
1000 g, (1kg) peeled, tails intact
99% fat-free, plain or natural yoghurt, unsweetened
¾ cup(s), (180g)
Ground cinnamon
¼ tsp
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Combine 3 teaspoons lemon juice and half the garlic in a small bowl. In a large bowl, combine coriander, parsley, cumin, paprika, chilli flakes and remaining lemon juice and garlic. Add prawns and stir to coat. Cover and chill for 1 hour to marinate.
2
Meanwhile, add yoghurt and cinnamon to reserved lemon juice and garlic. Stir to combine. Season.
3
Preheat a barbecue flat plate on medium-high. Season prawns with salt and pepper. Grill for 1 minute each side or until golden and cooked through. Transfer to a serving platter. Serve with yoghurt sauce and lemon wedges. Sprinkle with extra coriander and parsley.
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