Chermoula king prawns, lime yoghurt with blood orange, fennel, rocket salad

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