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.
Chermoulah Prawns- ingredients
Chermoulah Prawns – grating the ginger
Chermoulah Prawns – chopping the coriander
Chermoulah Prawns- combining spices and herbs
Chermoulah Prawns- using large frozen raw prawns
Chermoulah Prawns- cooking the prawns
Chermoulah Prawns- nicely pink and all cooked
Chermoulah Prawns -sauce stirred in with the prawns
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
- Mix all ingredients in a bowl. Add the lemon juice last to taste. I prefer no lemon juice in my dish.
- If serving the prawns with rice, start this cooking first before you begin the prawns. The prawns only take about 10 minutes to cook.
- 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).
- 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.
- 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
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