Prep time
0 mins
Cooking Time
45 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
- To make the chermoula, combine all the ingredients in a bowl.
- Spoon two-thirds of the chermoula into a zip-lock bag, add the prawns, seal and shake well to coat, then transfer to the fridge and leave to marinate for 15 minutes.
- Meanwhile, for the lemon–coconut tahini, blend all the ingredients together in a food processor until nice and smooth.
- Heat the oil on a barbecue plate over high heat until smoking. Add the prawns and cook for 2 minutes, then turn and cook for a further minute, until the prawns have just changed colour. (You want them to be very slightly underdone at this point as they will continue to cook for a few moments after being removed from the barbecue.)
- Generously smear some lemon–coconut tahini on a serving platter and arrange the prawns on top. Scatter over some basil leaves and lemon rind, drizzle with olive oil and season well.