Tiger Prawns with Chermoula
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.
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.
you want to enjoy Southern Spain, learn Spanish and
Mediterranean cooking, whilst having a wonderful break
away from it all then .
. . read more
for Tiger Prawns with Chermoula
ripe tomatoes, peeled and de-seeded (reserve the seeds)
450g raw tiger prawns, shelled and de-veined (save
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
to make Tiger Prawns with Chermoula
the prawns in the flour seasoned with 1 teaspoon each
of salt, pepper, cumin and paprika.
the reserved prawn shells in a small saucepan with
white wine, tomato seeds and peppercorns, bring to
a boil and simmer for 15 minutes.
into another pan and reduce to about 4 tablespoons,
remove from heat and put the saffron strands in it
olive oil in a heavy pan, fry spring onions, garlic,
tomato, ginger and chilli for 1 minute, add saffron
stock and lemon juice.
vigorously and throw in the prawns and toss them for
about 2 minutes. They should be pink and just cooked.
in the chopped parsley and coriander, adjust the seasoning
and serve immediately.