Barbecued prawns with Julie's chermoula
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Entree,
MainFavourite flavours: Seafood
Barbecued prawns with Julie's chermoula
INGREDIENTS
1kg uncooked king prawns
1/4 cup lightly packed fresh mint leaves, chopped finely
1/4 cup lightly packed fresh flat-leaf parsley leaves, chopped finely
1/4 cup lightly packed fresh coriander leaves, chopped finely
1 clove garlic, chopped finely
1/2 small (80g) red or white onion, chopped finely
1 teaspoon finely grated lemon rind
1 teaspoon ground cumin
4 medium (480g) carrots, sliced
1/3 cup olive oil
1 tablespoon lemon juice
METHOD
1. Shell and devein prawns, leaving tails intact.
2. Combine herbs, garlic, onion, rind and cumin in a medium bowl; mix well. Place 2/3 of herb mixture in a resealable bag. Add prawns to bag; seal and toss well. Refrigerate for 15 minutes.
3. Meanwhile, boil, steam or microwave carrots until tender; drain. In a bowl, combine the
carrots with remaining herb mixture, 1/4 cup (60ml) of the oil and lemon juice. Season with salt and freshly ground black pepper.
4. Remove the bag from the refrigerator. Heat the flat plate of a barbecue over high heat. Drizzle remaining oil over the barbecue plate. When the oil is smoking, add the prawns. Turn carefully after a couple of minutes and cook for a further minute. Depending on the size of the prawns, they will take 2-3 minutes to cook through. Remove when just changed in colour and still very slightly underdone as they will cook for a few moments after being removed. Season to taste with salt.
5. Serve prawns with carrots and fresh mint, if desired.
Marinated prawns suitable to freeze. Not suitable to microwave.
JULIE'S NOTE: Overcooking and a hotplate that's not hot enough will result in tough prawns. This dish also makes a delicious entrée for 8.
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