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Tiger Prawns with Chermoula

This Spanish Tapas recipe for Tiger Prawns with Chermoula comes from Chef Ewa of Finca Alta Cocina, a wonderful newly opened country house in Southern Spain with its own cookery school, swimming pool and six acres of grounds offering relaxing holidays and superb food, with or without cooking classes.

Finca Alta Cocina

Finca Alta Cocina, located in one of the sunniest parts of Spain, comprises two houses and is in delightful countryside close to Algodonales in Andalucia. It provides first-class but affordable bed and breakfast accommodation at the heart of a beautiful area where you can go bird watching, wildlife spotting, walking, horse riding, cycling, hot-air ballooning or simply relax by the pool.

If you want to enjoy Southern Spain, learn Spanish and Mediterranean cooking, whilst having a wonderful break away from it all then . . . read more

Ingredients for Tiger Prawns with Chermoula

4 ripe tomatoes, peeled and de-seeded (reserve the seeds)
450g raw tiger prawns, shelled and de-veined (save the shells)
2 tsp plain flour
2 tsp ground cumin
1 tsp paprika
150 ml dry white wine
10 black peppercorns
1/2 bunch flat parsley, coarsely chopped
1/2 bunch coriander, coarsely chopped
1 hot red chilli, deseeded and cut into thin strips
8 spring onions, cut into 2 cm pieces
12 saffron strands
2 garlic cloves, crushed
Piece of ginger, cut into julienne strips
6 tbsp extra virgin olive oil
Juice of 1/2 lemon
Salt, pepper

How to make Tiger Prawns with Chermoula

  • Toss the prawns in the flour seasoned with 1 teaspoon each of salt, pepper, cumin and paprika.
  • Put the reserved prawn shells in a small saucepan with white wine, tomato seeds and peppercorns, bring to a boil and simmer for 15 minutes.
  • Strain into another pan and reduce to about 4 tablespoons, remove from heat and put the saffron strands in it to infuse.
  • Heat olive oil in a heavy pan, fry spring onions, garlic, tomato, ginger and chilli for 1 minute, add saffron stock and lemon juice.
  • Stir vigorously and throw in the prawns and toss them for about 2 minutes. They should be pink and just cooked.
  • Stir in the chopped parsley and coriander, adjust the seasoning and serve immediately.

Serves 4

Chef Ewa