Tiger prawns with chermoula butter

Tiger prawns with chermoula butter

Ingredients (11)

• 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 Skull Island tiger prawns (shells on)
• 1 small red onion, thinly sliced

Method

1. To make the chermoula butter, whiz the butter, chili, garlic and half each of the lemon zest, cumin, paprika and coriander in a small food processor until combined.
2. Place a 30cm long sheet of baking paper on a work surface and top with butter mixture. Form into 12cm log, then roll up baking paper and twist ends to secure. Chill for 1 hour or until firm.
3. 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.
4. 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.
5. 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.