Fiery Harissa Prawns with Lime Aioli

Essentials (South Africa) - - FOOD -

Serves 6 as a snack ready in 5-8 min

24 prawns, de-shelled and de-veined

1 level tbsp harissa paste

2 tbsp but­ter, melted (in the mi­crowave for about 30 sec) 1 tbsp olive oil

2 cloves gar­lic, finely chopped 1-2 tbsp freshly squeezed lemon juice

Small hand­ful fresh co­rian­der, roughly chopped

For the lime aioli

2 egg yolks

2 tsp lime juice

(or white vine­gar)

1 small clove gar­lic, minced 250ml vegetable oil, sun­flower oil, or a very mild olive oil (not ex­tra vir­gin)


Skewer the prawns onto 6 bam­boo sticks that have been soaked in water for 15 min, with the head and tail gen­tly pinched to­gether, so that they are skew­ered into a 'u' shape. 2

Add the harissa paste, but­ter, olive oil, gar­lic and lemon juice to a small

saucepan and warm through un­til the but­ter has melted. Sea­son with salt and pep­per. 3 Heat a large non-stick fry­ing pan over high heat, add in a driz­zle of olive oil and then add in the prawns. Spoon over half the harissa bast­ing and leave to cook for 2 min, then turn and add ex­tra bast­ing as needed, un­til the prawns are cooked through and the flesh is a rosy pink colour. Re­move from the heat and set aside on a pretty serv­ing plat­ter. Gar­nish with the chopped co­rian­der. 4 Mean­while, make the lime aioli: Add all of the in­gre­di­ents and ½ tsp salt to a tall jug, place a stick blender at the bot­tom in the jug, blend for 10 sec then slowly draw the stick blender up to in­cor­po­rate the oil. Re­peat again un­til you have a beau­ti­ful thick and glossy mayo. Serve im­me­di­ately along­side the prawns.

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