Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, steep 0.5 grams of saffron threads in 2 tablespoons of warm water for 10 minutes to infuse.

2. 2

   Combine 3 minced garlic cloves, 0.25 cup chopped fresh cilantro, 0.25 cup chopped fresh parsley, 1 tablespoon ground cumin, 1 tablespoon paprika, 0.5 teaspoon turmeric powder, 2 tablespoons fresh lemon juice, and 2 tablespoons olive oil in a large bowl, then stir in the saffron infusion, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the charmoula marinade.

3. 3

   Add 500 grams of large, shelled, and deveined prawns to the charmoula marinade, tossing gently to coat evenly, and let them marinate for at least 15 minutes at room temperature.

4. 4

   For the preserved lemon slaw, finely dice the rind of 0.5 preserved lemon and combine it in a medium bowl with 0.5 thinly sliced small red onion, 0.5 julienned English cucumber, and 0.25 cup chopped fresh mint leaves.

5. 5

   Dress the slaw by whisking 1 tablespoon Argan oil with 1 tablespoon fresh lemon juice, a pinch of salt, and a pinch of black pepper, then pour over the vegetables and toss to combine.

6. 6

   Heat 1 tablespoon of olive oil in a large non-stick skillet over high heat until shimmering, then add the marinated prawns in a single layer, ensuring not to overcrowd the pan, and flash-fry for 1-2 minutes per side until they turn opaque and pink.

7. 7

   Serve the hot flash-fried saffron charmoula prawns immediately alongside the refreshing preserved lemon slaw.