Tiger prawns with chermoula butter

Tis’ the season to be entertaining.


And you might be looking for some delicious eats to add that wow factor to your Christmas day table.


This prawn dish will be a crowd-pleaser for everyone and will be a dish to remember for years to come.


What you’ll need:


125g unsalted butter, softened

1 long red chilli, seeds removed, chopped, plus extra thinly sliced chilli to serve

1 garlic clove, finely chopped

1 tbs finely grated lemon zest

2 tsp ground cumin

1 tsp sweet paprika

1/3 cup chopped coriander leaves, plus extra whole leaves to serve

1 cup (200g) couscous

2 tbs extra virgin olive oil

12 green tiger prawns (shells on)

1 small red onion, thinly sliced




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 12cm long, then roll up baking paper and twist ends to secure. Chill for 1 hour or until firm.


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.


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.


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.