how to make quick Tiger prawns with chermoula butter

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tiger prawns with chermoula butter. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tiger prawns with chermoula butter is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tiger prawns with chermoula butter is something that I’ve loved my entire life.

Table of Contents


  • 125g unsalted butter, softened
  • 1 long red chilli, seeds removed, chopped, plus extra thinly sliced chilli to serve
  • 1 garlic clove, finely chopped
  • 1 tablespoon lemon zest, finely grated
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/3 cup coriander leaves, chopped, plus extra whole leaves, to serve
  • 1 cup (200g) couscous
  • 2 tablespoons extra virgin olive oil
  • 12 green Skull Island tiger prawns (shells on)
  • 1 small red onion, thinly sliced


  • Step 1
    To make the chermoula butter, whiz the butter, chilli, garlic and half each of the lemon zest, cumin, paprika and coriander in a small food processor until combined. Place a 30cm long sheet of baking paper on a work surface and top with butter mixture. Form into a 12cm log, then roll up baking paper and twist ends to secure. Chill for 1 hour or until firm.
  • Step 2
    Place the couscous, remaining lemon zest, cumin and paprika, and 1 tsp sea salt in a bowl and stir to combine. Cover with 1 cup (250ml) boiling water, then cover with a tea towel and set aside for 15 minutes or until liquid is absorbed.
  • Step 3
    Meanwhile, heat oil in a frypan or wok over high heat. Season prawns, then cook, turning once, for 3-4 minutes until prawns turn pink. Slice chermoula butter into four 3cm-thick slices and add to the pan, tossing the prawns to coat.
  • Step 4
    Fluff the couscous with a fork, then add onion and remaining coriander, and stir to combine. Divide couscous among plates, and top with prawns, extra chilli and whole coriander leaves to serve.

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