Prawn kerkénaise

by Mounir El Aarem


icon_person 6 people     icon_person 120 minutes


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.


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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