Ingredients
Serves 4-6
4-6 King Prawns per person
1 quantity Chermoula (see recipe below)
Salt and pepper
Olive oil
2 large onions finely chopped
Parsley leaves roughly chopped
Coriander leaves roughly chopped
Lemon juice
Chermoula
90 g cumin seeds roasted and finely crushed
30 g coriander seeds roasted and finely crushed
50 g sweet paprika
30 g ground ginger
4 cloves garlic roughly chopped
4-6 whole bullet chillies de-seeded and roughly chopped
juice of 4 lemons
200 ml olive oil
salt and pepper
Method
Prepare the prawns leaving the head and tail in tact and de-vein. Rub prawns all over with the Chermoula and leave for 1 hour.
Sauté the onion in a little oil, turn up the heat and add the prawns.
Sprinkle with parsley, coriander and lemon juice.
When prawns are cooked serve immediately.
Chermoula
Put all ingredients into a food processor and blitz until the garlic and chillies have been ground to a paste.
Marc Brown is from The Sebel Heritage Yarra Valley:
http://www.mirvachotels.com.au/hotel_detail.asp?hotel=4