Everyone had food fears. The things that you just can’t bring yourself to try, the things you can’t make; even though you want to.
For me, that challenge lies with seafood. I don’t eat a lot of it (unless I eat out, then the answer is always squid), and never cook it. It’s the culinary equivalent of being afraid of clowns; we all are, it’s ok. There are many horror stories; food poisoning is always the culprit of a dodgy oyster; scallops are notoriously tricky to get right; a strong smell of fish makes many of us instantly nauseous.
But, after receiving Riki’s Chermoula for fish in the April box for Urban Locavore, I had no more excuses left. Paul from Urban Locavore has said in our conversations that his worst nightmare is having a product in the box which gets put in a cupboard and forgotten about. Being one who hates to disappoint, I couldn’t do that to Paul or Riki, so the time has come for me to face my fears.
So, I set about buying prawns for the first time. A quick trip to Kailis in Leederville meant there were no fears of bad produce; there were no excuses for not trying, and no going back.
The whole thing was deceptively simple, to the point where I was slightly convinced I must have done something wrong. But, lo and behold, dinner was delicious and I’m food poisoning free. Success!
Chermoula King Prawns with Couscous
600g peeled king prawns
100g Fish chermoula
1 cup pearl couscous
100g mushrooms, quartered
100g cherry tomatoes, halved
1 red onion, thinly sliced
2 garlic cloves
1 tbsp chopped mint
1) Combine prawns and chermoula in a bowl. Cover and marinate in the fridge for a couple of hours.
2) Place the tomatoes, mushrooms and garlic in a roasting tray. Drizzle with olive oil, toss to coat, and roast in the oven for 30 minutes at 170*c. At the same time, place the couscous in a saucepan of chicken stock or water and boil until cooked, about 10 minutes.
3) Heat olive oil in a pan over medium heat. Cook the onion until soft. Set aside. Add the prawns and cook for 10 minutes or until cooked through.
4) Combine the roasted vegetables, red onion, couscous and mint in a bowl.
5) Serve prawns in a bowl, topped with mint.
Note: If you need to peel the prawns yourself, here’s how to do it