Tunisian style king prawns recipe

Tunisian style king prawns recipe

Serve your piping hot prawns with this cool and refreshing relish from the desert sands of the Sahara... 

Ingredients

  • 16 whole king prawns, split open and deveined
  • 2 tsp harissa paste
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 16 whole king prawns, split open and deveined
  • 2 tsp harissa paste
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 16 whole king prawns, split open and deveined
  • 2 tsp harissa paste
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
For the tomato relish
  • 2 large ripe diced tomatoes
  • 140 g diced shallots
  • 1 large diced Spanish onion
  • 2 tsp chopped coriander
  • 1 tsp ground cumin
  • 1 tbsp chopped garlic
  • 2 tbsp chopped capers
  • 2 tbsp lemon juice
  • 2 tbsp light olive oil
  • 1 pinch sugar
  • 2 large ripe diced tomatoes
  • 4.9 oz diced shallots
  • 1 large diced Spanish onion
  • 2 tsp chopped coriander
  • 1 tsp ground cumin
  • 1 tbsp chopped garlic
  • 2 tbsp chopped capers
  • 2 tbsp lemon juice
  • 2 tbsp light olive oil
  • 1 pinch sugar
  • 2 large ripe diced tomatoes
  • 4.9 oz diced shallots
  • 1 large diced Spanish onion
  • 2 tsp chopped coriander
  • 1 tsp ground cumin
  • 1 tbsp chopped garlic
  • 2 tbsp chopped capers
  • 2 tbsp lemon juice
  • 2 tbsp light olive oil
  • 1 pinch sugar

Details

  • Cuisine: Tunisian
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. Combine the harissa paste, olive oil and lemon juice and baste the cut flesh of the prawns.
  2. To make the relish, combine all the ingredients in a bowl, toss lightly and leave for 20 minutes.
  3. Grill the prawns for a couple of minutes, turning once, and serve with the tomato relish.

This recipe was devised for www.fishisthedish.co.uk

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