A seafood delight – try these tasty Harissa Prawn Skewers.
2 x 180g packs frozen raw Specially Selected jumbo king prawns
3 x medium red onions
1 x 220g pack baby plum mixed colour tomatoes
2 x 100g packs sundried tomato and garlic couscous
6g fresh coriander – chopped
2 x limes
For the harissa paste:
1 x red pointed pepper
50g drained sundried tomatoes
1 x tsp crushed chillies
1 x tsp ground cumin
1 x tsp paprika
7g fresh red chilli
1 x large garlic clove
Juice ½ lime
50ml olive oil
Equipment needed:
8 x metal or bamboo skewers
Defrost the prawns
To make the harissa paste, char the red pepper over a flame on the cooker, with a pair of kitchen tongs, till its blackened or grill till the skin is black
Allow to cool, then scape away the skin and discard
Cut the pepper open and discard the seeds and cut into small chunks
Peel and chop the garlic finely
Cut the sundried tomatoes into small chunks
Chop up the red chilli finely
Put the pepper, sundried tomato, olive oil, seasonings, fresh chilli, lime juice and garlic into a small food processor and pulse to a paste.
Drain and pat the prawns dry with some kitchen towel
Put half the harissa paste in a bowl and put in the prawns
Gently mix to coat the prawns , cover with some cling film and put into the fridge for an hour to marinate
Peel the red onions and cut into wedges
Make up the skewers with prawns, 5 on each skewer, and alternate with onion wedges and tomatoes
Grill the skewers for about 3 mins each side
Make the couscous as per the instructions on the pack
Serve the prawn skewers on a bed of couscous with some more harissa paste drizzled over, chopped coriander and some fresh lime wedges
