Chermoula Prawns with caramelised onions & tomatoes

By The Lebanese Plate · 40 min

Ingredients

Instructions

1. Make the chermoula: pound the garlic with a pinch of salt and pepper to a paste in a mortar.
2. Add the spices, then pound in the herbs a handful at a time until well combined.
3. Pound in the chilli until the mixture is a fine paste.
4. Stir in the olive oil, lemon juice and zest.
5. Store the chermoula in an airtight container in the fridge until needed.
6. Heat the butter and olive oil in a frying pan over low heat.
7. Cook the sliced onion slowly until golden and caramelised.
8. Stir in the garlic and cook for another minute.
9. Add the tomato slices and cook about 5 minutes, until soft and the sauce thickens slightly.
10. Stir in 2–3 tablespoons of chermoula, then add the prawns and cook 2–3 minutes until pink and cooked through.
11. Season with salt and pepper to taste.

Summarized from The Lebanese Plate's video. Watch it for the details.

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