Kemroom bil Chermoula

Prawns with Herbs and Preserved Lemon

There are various versions of chermoula. It is used widely in cooking seafood, with the preserved lemon in this version adding a delicate piquancy. If you do not have preserved lemon on hand, add the zest of half a lemon and lemon juice to taste.

SERVES 4

1 kg (2 lb 4 oz) raw large prawns (shrimp)

2 tablespoons olive oil

lemon wedges, to serve

saffron rice, to serve

CHERMOULA

½ preserved lemon

2 garlic cloves, roughly chopped

3 tablespoons chopped flat-leaf (Italian) parsley

3 tablespoons chopped coriander (cilantro) leaves

⅛ teaspoon ground saffron threads (optional)

½ teaspoon paprika

⅛ teaspoon cayenne pepper or ½ teaspoon harissa

½ teaspoon ground cumin

2 tablespoons lemon juice

3 tablespoons olive oil

Peel the prawns, leaving the tails intact. To devein the prawns, cut a slit down the back and remove any visible vein. Place the prawns in a colander and rinse under cold water. Shake the colander to remove any excess water. Sprinkle the prawns with ½ teaspoon salt, toss through and set aside.

To make the chermoula, remove the pulp and membrane from the preserved lemon, rinse the rind and pat dry with paper towel. Chop roughly and place in a food processor bowl, along with the garlic, parsley, coriander, saffron (if using), paprika, cayenne pepper, cumin and lemon juice. Process to a coarse paste, gradually adding the olive oil while processing.

Heat the oil in a large frying pan over medium–high heat, then add the prawns and cook, stirring often, until they begin to turn pink. Reduce the heat to medium, add the chermoula and continue to cook, stirring often, for 3 minutes, or until the prawns are firm. Season to taste. Serve hot with lemon wedges and saffron rice.

In a frying pan, cook the prawns in olive oil, stirring or tossing often, until they stiffen and change colour.