| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 7 |
|
Fresh large king prawns |
| 2 |
|
Garlic cloves; grated, up to 3 |
|
|
Pickled lemon rind |
| 1 |
|
Chilli; grated |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Lemon; juice of |
| 1 |
ts |
Harissa |
|
|
Lemon wedges |
| 2 |
tb |
Fresh flat leaf parsley; chopped |
INSTRUCTIONS
MARINADE
Remove the prawn heads and veins. To remove the veins, place the prawn
stomach side down and cut through the back of prawn and butterfly open.
Remove the vein and tract and flatten the prawn.
Mix all the marinade ingredients in a bowl and dribble over the prepared
prawns.
Leave for 30 minutes before grilling. Cook the prawns on a hot grill,
turning them until the flesh changes colour. Garnish with lemon wedges and
chopped parsley.
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