Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.


Barbecued Chermoula Prawns with Chickpea Salad

Barbecuing | Marinating | Moroccan | Pastes - Marinades, Dressings & Sauces


If you don’t feel like turning on the barbecue, marinate prawns in the chermoula then stir-fry or pan-fry them instead.


Serves 4 as an entrée

700g green prawns, peeled and deveined, tails intact

1 bunch coriander
1 bunch flat-leaf parsley
6 cloves garlic, peeled and roughly chopped
Salt flakes, to taste
2 tablespoons ground cumin
2 tablespoons sweet paprika
½ teaspoon cayenne pepper
100ml lemon juice
250ml extra virgin olive oil

Chickpea Salad
400g cooked chickpeas, drained and rinsed
2 large tomatoes, diced
½ small red onion, diced
½ cup chopped flat-leaf parsley
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste

Make the Chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well.

Spread Chermoula generously over the prawns, cover and refrigerate for 20-30 minutes.

Meanwhile, make Chickpea Salad: combine chickpeas, tomatoes, onion and parsley in a large bowl. Add the lemon juice, olive oil, salt and pepper and toss to combine.

Heat a barbecue or char-grill plate.

Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until they are just opaque all the way through. Divide between plates and serve with Chickpea Salad on the side.

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