Moroccan Baked Prawns

A delicious flavoursome recipe with that chilli kick.


1 red onion sliced

Half punnet (roughly 150g) cherry tomatoes, halved

40ml Pukara Estate Premium Extra Virgin Olive Oil

8 large green prawns

3 cloves of garlic finely diced

80 ml Pukara Estate Chilli Extra Virgin Olive Oil

1 tsp Ras-el-hanout

Quarter cup of finely chopped coriander and flat-leaf parsley


Preheat oven to 200C.

Place onion, cherry tomatoes and premium olive oil in a baking dish. Bake for 12 minutes or until soft.

Meanwhile: Slice prawns down their spine to remove entrails, opening the back but not completely butterflied. Place into a bowl. Add Chilli EVOO, garlic and ras-el-hanout. Let sit for 10 minutes.

Add prawn mixture to baking dish and bake for a further 12 minutes or until prawns have fully cooked but still tender. Turning once.

Place vegetables on a serving dish and arrange prawns, sprinkle with herbs and a side-dollop of Pukara Estate Garlic Mayonnaise.