Spicy Harissa Prawns with Lemon and Garlic Aioli (gf)

These prawns are always a total rock-star hit – the combination of freshly made harissa, garlic and aioli is brilliant! 1 tablespoon 2 HARISSA red capsicums olive PASTE oil 1 teaspoon cumin seeds 1 teaspoon coriander seeds 4 cloves garlic 3 red chillies, roughly chopped 2 tablespoons tomato paste finely grated zest 1 lemon

SPICY PRAWNS 5 tablespoons harissa paste 16-20 raw king prawns 25 grams butter 2 tablespoons olive oil 3 garlic cloves, crushed TO SERVE sea salt

2 lemons, cut into wedges Lemon and Garlic Aioli (see recipe below) Preheat the oven to 240°C. HARISSA PASTE:

Cut the tops off the capsicums and place them cavity side up on an oven rack for 15 minutes until the skins start to blacken. Place in a bowl and cover with plastic wrap. Leave for 15 minutes then use a small sharp knife to peel off the skins.

Meanwhile, heat the olive oil in a sauté pan and fry the cumin and coriander seeds for 2 minutes until fragrant. Add the garlic and chillies and fry, stirring, for a further 8 minutes. Allow to cool for 5 minutes then whizz together with the peppers in a small food processor. Add the tomato paste and lemon zest and whizz to combine. SPICY PRAWNS:

Toss the prawns with 3 tablespoons harissa paste, cover and refrigerate for at least 3 hours. Melt the butter and oil together in a sauté pan over a gentle heat. Increase the heat to medium-high, add the prawns and fry for 1 minute. Add the garlic and the remaining harissa paste and fry for 1-2 more minutes until all the prawns turn pink.

TO SERVE: Sprinkle prawns with salt and serve with lemon wedges and aioli. SERVES 4