Chermoula Prawns

Instructions

1. 1

   Prepare the chermoula by combining cilantro, parsley, garlic, preserved lemon rind, cumin, paprika, ground coriander, and cayenne in a food processor. Pulse until finely chopped.

2. 2

   With the processor running, drizzle in the extra virgin olive oil and lemon juice until a loose paste forms. Season with salt and pepper and pulse to combine.

3. 3

   Place prawns in a large bowl and add two-thirds of the chermoula, reserving the rest for serving. Toss to coat evenly and marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

4. 4

   Heat a large cast iron skillet or heavy-bottomed pan over high heat until smoking. Add the cooking olive oil and swirl to coat.

5. 5

   Working in batches to avoid overcrowding, add the prawns in a single layer. Sear without moving for 1.5 to 2 minutes until charred on the bottom.

6. 6

   Flip prawns and cook for an additional 1 to 1.5 minutes until just cooked through and opaque. Transfer to a serving platter immediately.

7. 7

   Drizzle the reserved chermoula over the prawns and serve with lemon wedges alongside warm flatbread or over couscous.