In this dish chermoula paste, lemon juice and fresh herbs are added to sizzling prawns. Yep, they’re good.
700g (about 1½ lb) king prawns (see Recipe Notes) 1 medium red onion, peeled and finely chopped 4 Tbsp olive oil Salt 2 Tbsp Red Chermoula Paste (see Recipe Notes) 2 Tbsp lemon juice 2 Tbsp lemon juice 1 Tbsp chopped parsley, roughly chopped ½ cup chopped coriander (cilantro)
1 For the prawns, if they are frozen, thaw them quickly in a sealed plastic bag in a sink of warm water. Twist off the heads and remove the shells. Split down the rounded back of each prawn with a sharp knife and remove any darkish veins. Rinse thoroughly, drain, then pat dry.
2 Put onion in a medium-large frying pan (skillet) with 2 tablespoons of oil and cook gently for about 7 minutes until it has softened. Let it brown gently, stirring often. Transfer to a plate.
3 Add remaining oil to pan and increase heat to medium-high. Once the oil is hot, add the prawns and cook on both sides until browned. Season with salt. Return onion to pan. Mix chermoula paste and lemon juice together with ¼ cup water and add to pan. Stir it through prawns and cook for a few minutes more. If the sauce is very thick, thin with a little more water. Stir in herbs, then serve.
If you follow Shared Kitchen on a regular basis you will know how I feel about prawns. There are no bargains to be had with prawns! Cheap prawns are cheap for a reason. Cheap prawns are often raised in a perpetually recycled tank of chemical ‘soup’ to produce the biggest, fleshiest prawns in as short a time as possible. Australia produces superb prawns, and that’s what I recommend using in this part of the world. To help you make up your mind, please read about prawns here Prawns and updated notes here Prawns