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Chermoula is a North African spice paste which Peter Ojansuu of Melbourne’s Arintji combines with prawns to create an easy yet flavourful entree or tapas dish.
For the chermoula paste: roast the spices in a moderately hot pan, then grind with a pestle and mortar or spice grinder to a fine powder.
Add the remaining ingredients (except the fresh herbs) to a blender and process to a fine paste, adding more oil if the mixture seems dry. Set aside.
Heat a little oil in a pan and quickly fry the prawns for 1-2 minutes. Drain off any extra oil and add the chermoula pasta, coriander and parsley and toss the prawns to coat.
To serve, arrange the prawns on a platter with wedges of lime.
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