This flavour-packed, super easy dish represents the Games’ commitment to serving the world – this time in the African-Caribbean category. Serves 4.

Fried shrimp with chermoula

INGREDIENTS: ​
For the Chermoula

• ⅓ cup chopped cilantro
• ⅓ cup chopped parsley
• 3 garlic cloves, Microplaned
• 1 teaspoon cumin
• 1 teaspoon ginger, freshly grated
• ½ teaspoon fenugreek
• 1 cup lemon juice
• ⅓ cup olive oil
• Salt and pepper, to taste

 
For the Shrimp

• 4 cups oil (canola, grapeseed or peanut), for frying
• 1 pound/454g large shrimp (prawns) — heads removed bodies shelled and deveined
• 1 cup all-purpose (plain) flour
• ½ teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground white pepper
• 5 egg whites
• 2 tablespoons club soda/soda water
• 1 cup panko breadcrumbs

METHOD:

1. Heat the oil in a Dutch oven or deep skillet to 325F/160C.
2. Make the chermoula using a mortar and pestle, or a food processor. Pound or pulse all the chermoula ingredients, except the lemon juice and olive oil.
3. Slowly add the lemon juice and olive oil and season with salt and pepper. Set aside.
4. Butterfly the shrimp. Using a small paring knife, make an incision halfway through at the back of the shrimp lengthwise. Carefully open along the cut stem without removing the tail and remove the digestive track. Lightly pound the shrimp to flatten it.
5. In a medium bowl, mix the flour, spices, salt and pepper together. In another medium bowl, lightly beat the egg whites and thin them out with the soda water. Set aside.
6. Dredge each shrimp in the flour-spice mixture, single file, for up to a week, or fry them in hot oil immediately. You’ll need only 3 minutes if unfrozen, or about 5 minutes if frozen. Fry until they are golden brown Serve with the chermoula on the side.