Prawns and harissa

Time:: < 30 mins
Difficulty:: Medium
Special options:: Dairy-free, Nut-free, Egg-free

We've been using some amazing fresh king prawns caught on the east coast, a great example of a product that doesn't need much doing to it. Harissa originated in North Africa and is customarily made with dried red chillies.

Photo: Natalie Boog

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Ingredients

10 long red chillies, split, seeded, roughly chopped
80ml olive oil
1 tsp salt
2 bay leaves
2 tsp whole white peppercorns
2 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 large garlic clove
1 tbsp brown sugar
Extra olive oil
Vegetable oil
12-16 king prawns, peeled and deveined

Method

For the harissa

Cook the chillies, olive oil, salt and bay leaves in a frypan over a medium heat until chilli is soft and starting to brown; about 12 minutes.

Dry fry white pepper, fennel, cumin and coriander seeds to refresh, then grind in a coffee grinder or mortar and pestle. Pass through a fine sieve, add to chilli and cook for 1 minute. Remove from heat and discard bay leaves.

Add garlic clove and sugar and blend to a paste with a stick blender, add extra olive oil if needed. Adjust seasoning if necessary.

For the prawns

Heat a little vegetable oil in a pan and fry prawns on both sides until just cooked through. Serve with harissa on the side.

Main ingredient:: Fish, Shellfish
Cuisine:: African

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