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Moroccan Prawns With Spices

The prawns can also be butterflied (use scissors to cut them lengthways almost in half, leaving the tails intact), then marinated in the spice mixture before grilling for 3-4 minutes; brush with any remaining marinade during cooking.

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500 g (1 lb) raw tiger prawns in their shells
4 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon ground cumin
teaspoon ground ginger
1 teaspoon paprika
teaspoon cayenne pepper
Leaves from a bunch of coriander, finely chopped
Lemon wedges, to serve


Serves: 4


1.Remove the shells, legs, heads and entrails from most of the prawns, leave a few whole as they look attractive. Cut along the backs with the point of a sharp knife and remove the dark thread.

2.Heat the olive oil in a frying pan, add the garlic and cook until it becomes aromatic. Stir in the cumin, ginger, paprika and cayenne pepper, heat for about 30 seconds, then add the prawns. Fry quickly, stirring, until they turn pink. Stir in the coriander and season with salt, heat for about 30 seconds, then serve the prawns with the cooking juices spooned over and accompanied by lemon wedges.

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