2 tbsp cumin seeds lightly toasted and ground
1 tbsp coriander seeds lightly toasted and ground
1 tbsp sweet paprika
1 tbsp ground ginger
2 cloves of garlic chopped
2 seeded and chopped red chillis
juice of 2 lemons
100 ml of olive oil
1⁄2 tsp salt
1⁄2 tsp black pepper
16 large green prawns, peeled, heads & tails intact
Put all ingredients except prawns into food processor and blend until smooth. Place prawns in a glass bowl with all of the chermoula and mix until well coated. Place in fridge overnight.
Preheat grill and barbecue.
Cook prawns for 3-4 minutes on each side. Serve with salad.
Copyright © 2020 John Tomlinson