King Prawns with Chermoula Dressing

A tasty dish to wow anyone!

This recipe is from Raymond Blanc



  • 2 tbsp extra virgin olive oil
  • 2 tbsp Belazu chermoula dressing
  • 12-16 raw king prawns, peeled with heads attached
  • 1 tbsp olive oil
  • 2 lemons, halved
  • 250g black venus rice, cooked according to packet instructions
  • Large handful frozen peas, cooked
  • Large handful frozen broad beans, cooked
  • 100g French beans, trimmed and cooked
  1. Preheat the grill to a medium-high heat. To make the marinade, mix the olive oil and chermoula together with a pinch of salt and thoroughly coat the prawns with the mixture. Place on a roasting tray and grill for around 5 minutes until the prawns are pink and cooked, turning half way through.
  2. Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the lemon halves, cut-side down and fry for 30 secs-1 min, or until lightly caramelized.
  3. Divide the rice amongst four plates and scatter over the vegetables. Top with the prawns and drizzle over the leftover cooking juices. Place half a lemon on each plate and serve immediately.
Back to Recipes