Harissa Prawns

The story of these Harissa prawns goes something like this. It was a beautiful summer evening and a couple of friends were coming over for dinner. I had cooked up a complete Mangalorean fare for them to enjoy but wanted to offer something different as a starter. Decided to cook up some prawns. Off I went to the fish store in my neighbourhood and brought home my favourite crustacean anthropods and shelled, de-veined and cleaned them.

I didn’t want to make the usual stuff but also didn’t want something which needs a lot of effort and preparation. Remembered the Harissa paste that was lying in my refrigerator. Couple of tablespoons of the Harissa, some lime juice and salt was all that was needed to marinate the prawns.

After that, all that was needed was to pan fry them for a few minutes and we were good to go. The flavour of the Harissa Prawns was amazing and my guests loved it to the core. Do give it a try and let me know your thoughts. Enjoy!

Harissa Prawns

Jason Alfred Castelino @ www.oneplateplease.com

Pan fried, harissa marinated prawns. A quick to make, tasty starter.

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Side Dish, starter

Cuisine Mediterranean

Servings 3 people

Ingredients

  

• ½ kg Tiger prawns, shelled, de-veined and cleaned
• 2 tbsp Harissa paste
• 1 tbsp Lime juice
• Salt, as acquired
• 3 tbsp Vegetable oil

for the Garnish:

• Onion Slices
• Lemon/lime wedges
• Coriander

Instructions

 

Marinating the prawns:

• In a bowl, mix together the Harissa paste, lime juice and salt. Add the prawns and gently coat them well with the marinade. Cover and keep aside for 30 mins

Frying the prawns:

• Heat the oil in a frying pan to medium-high heat
• Add the prawns to the pan (do not overcrowd the pan) and fry for about 4 mins on each side or cooked to your liking. Take them out and drain onto a kitchen tissue.
• Garnish with the onion and coriander and serve hot with Lemon/lime wedges.

Keyword Harissa, Harissa Prawns, Prawns

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