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Chermoula Wild Banana Prawns With Lemon And Coconut Tahini

BBQ prawns, Luke hines

Host the ultimate summer BBQ with this simple yet delicious dish using MSC Certified banana prawns. Try this quick, easy and tasty wild banana prawn dish with lemon & coconut tahini.

Serves 4

Cooking time: 45 minutes

Ingredients

  • 1 kg raw MSC Certified banana prawns, shelled with tails left intact, deveined
  • 3 tablespoons extra-virgin olive oil
Bbq prawns, Luke hines

For the Chemoula

  • 2 large handfuls of flat-leaf parsley leaves, finely chopped
  • 2 large handfuls of coriander leaves, finely chopped
  • 2 large handfuls of mint leaves, finely chopped
  • 2 garlic cloves, finely chopped
  • 1⁄2 red onion, finely chopped
  • zest and juice of 1 lemon
  • 1 teaspoon ground cumin
  • 3 tablespoons extra-virgin olive oil

For the Lemon-Coconut Tahini

  • 1 cup tahini
  • 1 cup coconut cream 
  • 1 garlic clove, crushed
  • zest and juice of 2 lemons
  • 1⁄2 teaspoon cayenne paper 
  • 1⁄2 teaspoon smoked paprika

To serve

  • basil leaves
  • lemon rind
  • extra-virgin olive oil
  • sea salt

Method

  1. To make the chermoula, combine all the ingredients in a bowl.
  2. Spoon two-thirds of the chermoula into a zip-lock bag, add the prawns, seal and shake well to coat, then transfer to the fridge and leave to marinate for 15 minutes.
  3. Meanwhile, for the lemon–coconut tahini, blend all the ingredients together in a food processor until nice and smooth.
  4. Heat the oil on a barbecue plate over high heat until smoking. Add the prawns and cook for 2 minutes, then turn and cook for a further minute, until the prawns have just changed colour. (You want them to be very slightly underdone at this point as they will continue to cook for a few moments after being removed from the barbecue.)
  5. Generously smear some lemon–coconut tahini on a serving platter and arrange the prawns on top. Scatter over some basil leaves and lemon rind, drizzle with olive oil and season well.

Head to the Marine Stewardship Council website for more delicious recipes like this www.msc.org

Written by Luke Hines

After an impressive stint on the 2013 series of My Kitchen Rules, Luke Hines jumped straight out of the fry pan and into the fire, transforming his 15 minutes of fame on Channel 7’s popular cooking show into a post-TV career that continues to demonstrate his passion for inspiring, educating and empowering Australian’s to understand clean nutrition, implement exercise and live life to the fullest.

Following MKR, the public – and their eagerness to listen to Luke’s healthy life advice – continued. His credits include the release of Clean Living and Eat More Vegan! among others. He also worked as the health and fitness consultant on Angelina Jolie’s new movie Unbroken.

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