zoom Harissa prawns with cos lettuce & onions

    Save to your scrapbook

    Harissa prawns with cos lettuce & onions

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Harissa prawns with cos lettuce & onions

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes

    Serves: 4


    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. 

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars