Chermoula prawns

22 December 2015

It's definitely the season for seafood. Add a North African flavour to your prawns this summer with this recipe for chermoula prawns.


Preparation15 minutes

Cooking time5 minutes


1 tbs cumin seeds
1 tbs coriander seeds
1 tsp dried chilli flakes
1 tbs sweet paprika
2 tsp soft brown sugar
⅓ cup olive oil
30 large green prawns, peeled, leaving tail on
2 tbs chopped fresh dill
2 lemons, cut into wedges


  1. Heat a small frying pan over medium heat. Add cumin and coriander seeds and cook for 1-2 minutes or until fragrant. Crush using a pestle and mortar or with the end of a rolling pin in a sturdy bowl.
  2. Combine with chilli, paprika, sugar and oil in a large bowl. Season with sea salt and freshly ground black pepper.
  3. Add prawns and gently toss to coat with the mixture. Heat barbecue over high heat. Cook the prawns for 1-2 minutes on each side or until cooked through.
  4. Sprinkle prawns with dill and serve with the lemon wedges.

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