Harissa Lime Prawns
Dynamite. Its a flavour explosion.
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Serves: 2
Ingredients:
450-500g Prawns, Cleaned & Deveined
3 Cloves Garlic, Minced
1 Knob Ginger, Minced
2 Tbsp Harissa Paste
150g Unsalted Butter
1 Lime, Zested & Juiced
1 Bunch Fresh Parsley
Oil
METHOD:
Step 1
Pre heat the BBQ. For this cook, I’m using my Cobb Grill and Cobb saucepan.
Step 2
Start with the prawns.
Using a pair of scissors, snip down the middle of the prawns belly and remove the outer shell, making sure to leave the tail and head attached. Next, using a sharp knife, cut down the back of the prawns, not too deep, and remove the poo shoot. Place the prawns onto a tray and place into the fridge until needed.
Step 3
Over a medium high heat, add a tablespoon of oil and fry the minced garlic and ginger until fragrant, about a minute. Add the harissa paste and continue to cook for another minute, remove and set aside too cool.
Step 4
Into a bowl, add the butter, juice and zest of a lime, fresh parsley, and harissa mix. Fold the ingredients together until well combined.
Step 5
Season the prawns with salt on all sides, then fry in a splash of oil for two minutes on one side. Give the prawns a turn and add a good heap of the harissa lime butter. Gently stirring through the prawns as it melts.
Step 6
To serve, pile the prawns high on a plate and drizzle the flavour packed butter generously over the top.
Best served, with a cold beer.