Flavour-filled recipe for Harissa Prawns with Lime Aioli

24 prawns, de-shelled and de-veined
1 level Tbsp harissa paste
2 Tbsp butter, melted (in the microwave for about 30 seconds)
1 Tbsp olive oil
2 cloves garlic, finely chopped
1-2 Tbsp freshly squeezed lemon juice
Small handful fresh coriander, roughly chopped
A generous pinch of salt and freshly ground black pepper
6 bamboo skewers, soaked in water for 15 minutes

For the Lime Aioli:
2 egg yolks
2 teaspoon lime juice (or white vinegar)
1/2 teaspoon salt
1 small clove garlic, minced
1 cup vegetable oil, sunflower oil, or a very mild olive oil (not extra virgin)

How to
Skewer the prawns with the head and tail gently pinched together, so that they are skewered into a ‘u’ shape.

Add the harissa paste, butter, olive oil, garlic and lemon juice to a small saucepan and warm through until the butter has melted.

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 basting and leave to cook for 2 minutes, then turn and add in 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.

Meanwhile, make the basil and lime mayonnaise:
Add all of the ingredients to a tall jug, place a stick blender at the bottom on the jug, blend for 10 seconds then slowly draw the blender up to incorporate the oil. Repeat again until you have a beautiful thick and glossy mayonnaise.

Serve immediately alongside the prawns.

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo Credit @Curtis Gallon.

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