Prawns rubbed with Chermoula Marinade and Mint Sauce
Moroccan flavours go East in this delicious grilled prawn starter served with a piquant mint and yoghurt sauce seasoned with fresh lime juice and a dash of fish sauce. Grind fresh coriander, mint and parsley with chillies, garlic, cumin, coriander seeds, olive oil and lime juice in a pestle and mortar, and then marinate the prawns for at least 3 hours before grilling them.
- 1.2kg prawns, unpeeled or peeled (according to your taste)
- olive oil
- 2 lime leaves
- 800g baked potatoes, sliced
- 2 limes
For the Chermoula:
- 1 red chilli
- 1 green chilli
- 3 garlic cloves
- handful fresh coriander, chopped
- a few sprigs of flat-leaf parsley, chopped
- a few sprigs of mint, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander seeds
- 1 tsp paprika powder
- 4 tbsp. olive oil
- 3 tbsp. lime juice
For the Mint Sauce:
- a few sprigs of fresh coriander
- a few sprigs of mint
- 1 red onion
- 100ml yoghurt
- 1 tsp fish sauce
- 1 tsp lime juice
- freshly ground pepper
Start with the Chermoula marinade. Remove the seeds from the chilli and cut into small pieces. Peel the garlic and cut into small pieces. Crush the chilli, garlic and salt in a mortar to form a rough paste. Add the spices and crush. Add a little olive oil and the lime juice.
Rinse the prawns, de-vein if necessary and pat dry. Place the prawns in a large roaster and rub with the marinade. Cover and leave for 3 hours until all the flavours have been absorbed.
In the meantime, make the mint sauce. Finely chop the spices and red onion. Add the yoghurt and season with the fish sauce, lime juice and pepper. Keep cool until you’re ready to use it.
Heat the grill pan on medium. Grease with olive oil and add the lime leaves if you wish to. Cook the prawns for 5 to 8 minutes. Serve with mint sauce, potatoes and slices of lime.