Serve these salt and cumin prawns on a bed of herby couscous.
- Combine the flour, cumin, 1 teaspoon of salt and pepper in a ceramic or plastic bowl. Add the prawns and gently toss to coat.
- Add enough oil to a large frying pan to reach a depth of 3cm and heat over high heat. Add half the prawns and shallow-fry for 3 minutes or until prawns curl and change colour. Transfer to a plate lined with paper towel. Repeat with the remaining prawns, reheating oil between batches.
- Meanwhile, combine the couscous and butter in a large heatproof bowl. Pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the rocket, parsley, green shallot, capers, garlic and lemon rind. Taste and season with salt.
- Spoon the couscous among serving plates. Top with the prawns and serve immediately with lemon wedges.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set