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NEW: Kitchen & Personal Care
NEW: Kitchen & Personal Care
Made with all-natural ingredients, this new range is perfect for those that love to cook with spice.
Easy
4.5+hrs
4
Dairy Free
Rated 2 stars by 3 users
4
4 hours 30 minutes
20 minutes
20 large green prawns in their shells
4 tbsp Gewürzhaus Chermoula
80ml olive oil
Juice of 2 lemons
2 egg yolks
2 garlic cloves, minced
1 tbsp Dijon mustard
150ml extra virgin olive oil
150ml vegetable oil
Salt flakes and freshly ground pepper
In a large ceramic or stainless steel dish, mix together the Chermoula, 80ml of olive oil and juice of one lemon to form a thin paste. Add the prawns and use your hands to mix, making sure that they are all thoroughly coated. Allow to marinate for at least 4 hours or, ideally, overnight.
To make aioli, whisk together the egg yolks, mustard and minced garlic cloves with a good pinch of salt. Gradually add the extra virgin olive oil and then the vegetable oil in a thin, steady stream, until the mix has emulsified and has reached your desired texture. Mix through the lemon juice and season with salt and pepper to taste. Set aside.
Heat a barbecue to high and grill the prawns for 3-4 minutes each side, until just cooked. Drizzle with any remaining marinade whilst cooking.
Present with aioli and serve immediately.
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