Prawn kerkénaise
by Mounir El Aarem
TUNISIA
6 people 
120 minutes
Preparation
Wash the prawns under running water and dry them.
In a bowl, mix 2 tbsp of lemon juice and olive oil. Add ginger. Mix gently and marinate prawns for 2 hours in the mix.
Drain the prawns, reserving marinade.
Sauté prawns in a skillet over high heat for 2 minutes. Add pepper and the marinade and remaining lemon juice and zest.
Bring to a boil and cook for 30 seconds.
Sprinkle with chopped parsley just before serving with lettuce and cherry tomatoes.
Enjoy the dish with a salad.
Ingredients
900g fresh médium-sized prawns
30g fresh ginger cut into thin strips
3 tbsp olive oil
4 tbsp lime juice
lemon zest
chopped parsley
freshly ground pepper
heart of lettuce
10 cherry tomatoes
Mounir El Aarem is a Tunisian chef and the head of the prestigious Le Baroque restaurant and lounge in Tunis. He’s also the chairman of the country’s delegation to the National Academy of Cuisine.
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