Prawns and harissa
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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- 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
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.