Moroccan Prawns


  • 100g Prawns, peeled and deveined
  • 1 ice cube Skinny Fish Stock
  • 1 tsp Garlic, minced
  • ½ tsp Paprika
  • ½ tsp Coriander powder
  • ½ tsp Cumin
  • ¼ tsp Ginger powder
  • 1 Grissini stick OR Melba Toast, crumbled
  • salt
  • pepper
  • juice of ½ Lemon


  1. Salt the prawns and set aside for 10 minutes
  2. Put the garlic in a Teflon pan, cook on low heat with a Skinny Fish Stock cube for a minute or so - don't let it burn
  3. Add the ground spices and stir well to combine. Cook stirring often, for another minute
  4. Add the prawns. Stir to combine. Stir constantly until the prawns turn pink - about 3 - 4 minutes
  5. Turn off the heat. Add the lemon juice and toss to combine
  6. Serve immediately

NOTE: DO NOT eat another grissini stick OR Melba toast with this meal