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
- 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
Details
- Cuisine: Tunisian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Combine the harissa paste, olive oil and lemon juice and baste the cut flesh of the prawns.
- To make the relish, combine all the ingredients in a bowl, toss lightly and leave for 20 minutes.
- 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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