I went shopping at my local supermarket the other day. I had two things on my list: oregano and preserved lemon. Neither were available. The request for preserved lemon led to blank stares and a suggestion of looking where the jams are. Followed by: they are always in fresh produce. No. And No. I tried explaining what they are, but ended up leaving empty handed.
So…preserved lemon: let’s talk about what it is. It’s lemons, salted and put in salty water and sealed in a jar that mature and become very flavourful. You really only ever use the skin and discard the flesh. They add an awesome flavour to many dishes, and are used extensively in Moroccan cooking. If you haven’t tried them before, now is your chance. I’ll share a few recipes over the coming weeks so you use a full jar, rather than leaving them to waste in the fridge!
This easily serves 4 adults for entree. If you want to make a mains out of it, it would probably serve 2….with couscous and a green salad. It might seem like there’s a lot of oil in this recipe. But please….you need to be able to dip your bread!
Preserved lemon garlicky prawns
Ingredients
- 32 medium to large green prawns heads removed, bodies peeled and tail left on...please remove the poopoo too
- ½ a preserved lemon flesh removed and skin chopped into tiny dice
- 3 cloves garlic minced
- 1 small red chilli seeds removed and diced
- 1.5 cups good quality extra virgin olive oil
- 2 tablespoons chopped fresh oregano
- 3 spring onions chopped
- fresh crusty bread for serving
Instructions
- Put a tablespoon of the olive oil in the pan over medium heat and fry the garlic, preserved lemon, chilli and spring onions for one minute.
- Add the rest of the ingredients including the prawns.
- Fry until the prawns are opaque.
- Divide the prawns and oil with the yummy stuff. Serve in bowls with crusty bread.
Nutrition
