Shish Tawook Marinated Grilled Prawns With Hummus And A Fennel, Watercress And Parsley Salad [Serves 4]





Recipe by Chicky Hampshire Catering



4-5 medium to large green prawn per person [peeled]
1/2 bunch of continental parsley and ½ bunch of coriander
2 Tablespoons of 'Sami's Kitchen' Shish Tawook spice blend
2 cloves garlic
2cm piece of ginger, chopped
Juice from 1/2 lemon
80 ml olive oil
Salad Ingredients
1/2 small head of fennel, shaved very finely
1/2 bunch continental [flat leaf] parsley, leaves picked
1/2 bunch of watercress, leaves picked and washed
Juice of 1/2 lemon
100mls extra virgin olive oil
Salt flakes and fresh ground pepper
* Click to ingredient to choose one


In a food processor or mortar and pestle, pulse all the marinade ingredients together until they are smooth.
Coat the prawns in the marinade and let them sit for 15 mins. [Be careful not to marinate for too long as the lemon juice will make the prawns a strange texture]
Heat a BBQ grill plate or large fry pan [preferably non stick] and add just enough olive oil to cover the surface.
When the grill or pan is hot add prawns. They must sizzle when they touch the pan otherwise the surface is not hot enough! N.B do not over crowd the pan as it will cool the pan down too much. Season prawns with salt and pepper.
Turn heat to medium high and fry prawns for 2-3 mins depending on the size of the prawns... Turn over and cook for another 2-3 mins on the other side. [Do not overcook the prawns as all seafood keeps cooking for a few more minutes once it has been taken off the heat]
Toss all the salad ingredients together and coat with the lemon juice, EVO and salt and pepper.
To serve put a good tablespoon of hummus on the serving plate, place the grilled prawns on the hummus and then a nice handful of the salad on the top of the prawns. You can drizzle with a little more of the lemon dressing if desired.