Grilled Prawns with Chermoula

Fish & Seafood · Direct grill

Grilled Prawnswith Chermoula

Prep 30 minCook 30 minServes 4 people200°C

Whole prawns over direct flame with a punchy North-African herb sauce. Fast, bold, and done in under an hour. Make the chermoula ahead — it only gets better as it sits.

What you need

Ingredients

For the prawns

  • 12large raw prawns, whole with head and shell
  • 2 tbspolive oil
  • 2 clovesgarlic, finely chopped
  • 1lemon — juice and zest
  • 1 tspsmoked paprika
  • to tastesalt and pepper
  • 12metal or wooden skewers
  • 1 bunchfresh flat-leaf parsley, finely chopped
  • 3 clovesgarlic, finely chopped
  • 1 tspground cumin
  • 1 tsppaprika
  • ½ tspground coriander seed
  • ½ tspchilli flakes (optional)
  • 1lemon — juice and zest
  • 100 mlolive oil
  • to tastesalt and pepper

For the chermoula

  • 1 bunchfresh coriander, finely chopped

How to make it

Method

Direct grill · 200°C
01

Make the chermoula

Combine coriander, parsley, garlic, cumin, paprika, coriander seed, chilli flakes, lemon juice and zest in a bowl. Slowly stir in the olive oil until smooth and slightly thick. Season with salt and pepper.

Bastard tipMake the chermoula at least an hour ahead — the flavours deepen significantly as it rests.
02

Marinate the prawns

Mix olive oil, garlic, lemon juice and zest, smoked paprika, salt and pepper in a large bowl. Add the prawns and toss to coat. Refrigerate for 15–30 minutes.

03

Thread the skewers

Thread the prawns lengthwise onto the skewers. If using wooden skewers, soak in water for 30 minutes first.

04

Fire up The Bastard

Heat The Bastard to direct heat at around 200°C.

05

Grill the prawns

Grill 2 minutes per side until the shells are bright orange and lightly charred, and the flesh is firm and opaque.

06

Finish & serve

Brush the prawns with chermoula the moment they come off the grill. Arrange on a platter, garnish with extra herbs, and serve the remaining sauce on the side with crusty bread.