Thu, 7 February 2019
Ingredients
· 24 large tiger prawns
· 12 skewers soaked in water overnight
Salad
· 2 blood oranges, peel and slice
· 1 bulb fennel, finely sliced
· 100g rocket
· 2 shallots finely sliced
· Splash of good olive oil
Chermoula marinade
· Half bunch flat parsley
· Half bunch coriander
· 1 red onion chopped
· 4 cloves garlic
· 1-2 red chilies
· 2 tbsp. sweet smoked paprika, 1 tbsp curry powder, 2 tbsp. salt,
· 2 lemons juiced
· Olive oil
Lime yoghurt
· 2 tbsp. chopped mint
· 200mls natural Greek yoghurt
· Salt and pepper
Method
· To make the chermoula put all the ingredients into a food processer and blend to a fine paste
· Peel and devein the prawns and marinade for a least a couple of hours
· Place 3 prawns on each skewer and they are ready to be grilled or BBQ
· To make the salad toss the sliced blood orange, fennel, shallot and olive oil in a bowl
· To make the mint yoghurt combine the yoghurt, mint and seasoning together and season
· Grill or BBQ the prawns 2 minutes on each side or until they turn pink
· To plate I like to serve all these dishes on large platters in the center of the table, perfect food for sharing
Chefs tips
· Try and marinade the prawns overnight if you have the time
· Always soak your skewers in water, this will prevent the going on fire on your BBQ
