Salt and cumin prawns on lemon couscous
- 09.03.2017
- 282
Serve these salt and cumin prawns on a bed of herby couscous.
Recipe «Salt and cumin prawns on lemon couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 40g plain flour, 1 tbsp ground cumin, Salt, 1 tsp ground white pepper, 24 medium green prawns, peeled leaving tails intact, deveined , Vegetable oil, to shallow-fry, 290g couscous, 20g butter , 375ml boiling water, 40g baby rocket leaves, 1/4 cup fresh continental parsley, loosely packed coarsely chopped, 3 green shallots, ends trimmed, finely chopped, 1 tbsp drained coarsely chopped capers, 1 garlic clove, crushed, 2 tsp finely shredded lemon rind, Lemon wedges, to serve.
Ingredients:
- 40g plain flour
- 1 tbsp ground cumin
- Salt
- 1 tsp ground white pepper
- 24 medium green prawns, peeled leaving tails intact, deveined
- Vegetable oil, to shallow-fry
- 290g couscous
- 20g butter
- 375ml boiling water
- 40g baby rocket leaves
- 1/4 cup fresh continental parsley, loosely packed coarsely chopped
- 3 green shallots, ends trimmed, finely chopped
- 1 tbsp drained coarsely chopped capers
- 1 garlic clove, crushed
- 2 tsp finely shredded lemon rind
- Lemon wedges, to serve
Instructions
- 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.