Do you know that when you buy the latest #Winter Issue 96 you get a whopping 15% discount on all Le Creuset cookware? That means you can get the Le Creuset Grill Pan and make this grand dish! The recipe comes from the Le Creuset Grills and Planchas Recipe book, a comprehensive guide to all types of grilling using a variety of Le Creuset Grills. The recipe book includes recipes on the five categories of grilling, which include: Grilling Fish, Vegetables, Meat, Poultry and Desserts.
1.2kg prawns, unpeeled or peeled (according to your taste)
2 lime leaves
800g baked potatoes, sliced
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
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.
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