Chermoulah Prawns

This Chermoulah sauce is a delight on the taste buds. It is a Moroccan recipe from Annabel Langbein’s book ‘Free Range Cook’. Like many of Annabel Langbein’s recipes it is big on taste and easy and quick to make- a winning combination!

You can make the Chermoulah sauce and store in the fridge for a few days, use it with chicken kebabs or like here, with prawns.

This is delicious for a buffet or as an entrée where people take chunks of fresh French bread and eat with the prawns  then dip into the sauce. Yummy!

To create a main meal as pictured here,  I have cooked rice and steamed some bok choy. The dish is quick and it is actually safe to cook  prawns from frozen, another bonus when needing a meal at short notice.

Ingredients – serves 4

• 2 cloves of garlic crushed or finely grated (optional – omit if Low FODMAP)
• 2 tablespoons of finely chopped or grated fresh ginger
• 1 teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 2 teaspoons brown sugar
• 1 teaspoon salt
• Finely grated zest of 1 lemon
• Juice of 1 lemon (optional depending on taste)
• 1 cup unsweetened plain yoghurt
• ½  packed cup of chopped fresh coriander leaves
• 500 g Raw prawn cutlets, peeled and de veined. Can have tails left on. Frozen is fine.
• 1 tablespoon of olive oil (can be garlic infused if wished) or butter.

Method

1. Mix all ingredients in a bowl. Add the lemon juice last to taste.  I prefer no lemon juice in my dish.
2. If serving the prawns with rice, start this cooking first before you begin the prawns. The prawns only take about 10 minutes to cook.
3. Heat a tablespoon of oil or butter in a fry pan or wok. Add the prawns to the fry pan and cook on a medium high heat until the prawns are pink and piping hot. (usually about 5 -8 minutes).
4. Then add the Chermoulah sauce to the prawns. Stir gently for about 2 minutes then once the sauce is heated through and piping hot, take off the heat.
5. Serve with rice and steamed bok choy or other greens as wished such as silver beet (Swiss chard) or spinach and courgettes (zucchini).

Tags: Gluten free, Low FODMAP