Kerkennah-style grilled prawns

Kerkennah-style grilled prawns

Grilled prawns are paired with kerkennaise, a spiced tomato sauce from Tunisia in this delicious barbecue recipe from chef Ben Tish.

Kerkennah-style grilled prawns

Ben says: “On the Kerkennah islands off the coast of Tunisia, seafood is often paired with kerkennaise, a spiced tomato sauce with subtle chilli heat, pungent spicing and lots of spring onions, olives and capers. It’s a sublime mix of Moorish and Mediterranean flavours. Use this wonderful sauce for any grilled fish, squid or octopus.”

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious. Discover more ideas for prawns.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Grilled prawns are paired with kerkennaise, a spiced tomato sauce from Tunisia in this delicious barbecue recipe from chef Ben Tish.

Ben says: “On the Kerkennah islands off the coast of Tunisia, seafood is often paired with kerkennaise, a spiced tomato sauce with subtle chilli heat, pungent spicing and lots of spring onions, olives and capers. It’s a sublime mix of Moorish and Mediterranean flavours. Use this wonderful sauce for any grilled fish, squid or octopus.”

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious. Discover more ideas for prawns.

Nutrition: Per serving

Calories
111kcals
Fat
6.1g (1g saturated)
Protein
8.9g
Carbohydrates
3.4g (3.3g sugars)
Fibre
2.9g
Salt
0.6g

Ingredients

  • 16 large sustainable Atlantic prawns, heads removed and peeled (tails on or off, as you prefer)
  • Olive oil for frying

For the sauce

  • 10 spring onions, white parts chopped and green parts finely sliced
  • 2 plum tomatoes on the vine, roughly chopped
  • 1 large green chilli, quartered lengthways and deseeded
  • 1 garlic clove, finely chopped
  • ½ tsp ground coriander
  • ½ tsp caraway seeds, lightly crushed
  • ½ tsp cumin seeds, lightly crushed
  • 2 tbsp red wine vinegar
  • Handful pitted green olives, chopped
  • Handful flatleaf parsley, roughly chopped
  • 1 tbsp tomato purée
  • Extra-virgin olive oil
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Method

  1. First make the sauce. Whizz together the spring onion whites, tomatoes, green chilli, garlic, ground coriander, caraway and cumin seeds and vinegar in a blender. Transfer this mixture to a bowl, then stir in the spring onion greens, olives, parsley, tomato purée and a good splash of extra-virgin olive oil. Cover the bowl and let it rest while you heat the barbecue.
  2. Light the barbecue about 30 minutes before you want to cook so the coals turn ashen grey and are at the optimum grilling temperature. Position the grill above the coals so it gets very hot. Alternatively, heat a large ridged cast-iron griddle pan until it’s smoking hot.
  3. When you’re ready to grill, pat the prawns dry, then rub them with a little olive oil and season with salt and pepper. Put on the grill (or in the pan) and cook for 3 minutes on each side until they change colour and are cooked through – a little charring adds a smoky flavour.
  4. Transfer the prawns to a serving platter or individual plates and spoon over some of the sauce. Serve the remaining sauce on the side for everyone to help themselves.

Nutrition

Nutrition: per serving
Calories
111kcals
Fat
6.1g (1g saturated)
Protein
8.9g
Carbohydrates
3.4g (3.3g sugars)
Fibre
2.9g
Salt
0.6g

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