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Harissa prawns with cos lettuce & onions
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2 cloves garlic, crushed
2 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
1 tbsp extra virgin olive oil
300g raw, shell-on king prawns, peeled & deveined
1 bunch salad onions, trimmed
2 sweet cos lettuce, halved lengthways
12 cherry tomatoes, halved
¼ x 25g pack fresh flat leaf parsley, leaves only
1 tbsp toasted pine nuts
1. In a large shallow dish combine the garlic, harissa, oil and seasoning. Add the prawns, salad onions and cos lettuce. Gently toss everything together until well coated.
2. Warm a griddle or frying pan over a medium heat. When hot, add the salad onions and lettuce in 2 batches, use a wooden spoon to gently press them onto the pan to get some colour. Cook for 4-5 minutes, turning occasionally until cooked. Remove to a plate.
3. Increase the heat to high, add the prawns and cook for 2 minutes, or until just cooked and pink. Serve immediately with the vegetables, scattered with the tomatoes, parsley and pine nuts.
Typical values per serving:
This recipe was first published in August 2017.