Carb Conscious Archives

Chilli recipes

Chilli-and-ginger prawns

5 minutes

Fish recipes

Pan-fried hake with granadilla dressing and tzatziki

20 minutes

Coffee recipes

Springbok loin in coffee mud

10 minutes

Chickpea recipes

Tomato and chickpea pilau

45 minutes

Cooking with

Mushroom steaks

15 minutes

Moroccan recipes

Moroccan chermoula

2 minutes

Pili pili from the Congo

20 minute

Brinjal recipes

Harissa paste

10 minutes

Asian recipes

Asian-style beef steaks

10 minutes

Nut recipes

Chicken satay with peanut sauce

10 minutes

Moroccan recipes

Moroccan prawn m’chermal

40 minutes

Moroccan prawn m’chermal

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 1 hour refrigeration time

Cooking Time 40 minutes

Ingredients

1 small bunch of fresh coriander leaves, finely chopped
1 small bunch of parsley, finely chopped
2 cloves of garlic
1 t salt
15 ml argan or extra virgin olive oil
15 ml lemon juice
16 large prawns, cleaned

For the m'chermel sauce (red sauce)

1 red onion, quartered
2 ml turmeric
10 ml Ras el hanout spice blend
4 tomatoes, quartered
60 ml pomegranate syrup

Method

Place the coriander, parsley, garlic and 2ml (½t) of the salt in a mortar then pound with a pestle until creamy.

Gradually add 7.5ml (½T) oil and 7.5ml (½T) lemon juice. Rub the sauce into the prawns then cover and refrigerate for at least 1 hour.

About 30 minutes before serving, prepare the tomato sauce.

Heat a frying pan then add the remaining oil, the onion, turmeric, ras el hanout, tomato and pomegranate syrup.

Sprinkle with the remaining salt then simmer over a medium-low heat for about 8 minutes.

Add the prawns and cook for a further 4 minutes, or until pink in colour.

Taste, add the remaining lemon juice if necessary then serve hot.

Cook’s notes: This dish is rich in amino acids, omega-3 oils, phosphorus and antioxidants, B vitamins, selenium and zinc, and is an excellent food for the brain, memory, intellect and beauty.

Argan oil (a dark oil with a nutty flavour made from the argan tree) is produced in Morocco, but can be bought at selected health shops.

Ras el hanout is a North African spice blend that can be bought ready-made at selected spice shops, or make your own ras el hanout at home.

M'chermal is the name of a traditional red sauce served with a variety of dishes in Morocco, or in which dishes are cooked.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Exotic mixed summer salad

Chilli-and-ginger prawns

Pan-fried hake with granadilla dressing and tzatziki

Springbok loin in coffee mud

Tomato and chickpea pilau

Mushroom steaks

Moroccan chermoula

Pili pili from the Congo

Harissa paste

Asian-style beef steaks

Chicken satay with peanut sauce

Moroccan prawn m’chermal

Moroccan prawn m’chermal

Ingredients

Method