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    Pan-Fried Prawns with Avocado and a Rose Harissa Mayonnaise

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    Pan-Fried Prawns with Avocado and a Rose Harissa Mayonnaise

    Spice up juicy prawns and a mayonnaise dip with rose harissa for a light summer meal.

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 21 minutes 25 minutes

    Serves: 2


    • Juice of 1 lemon
    • 3 tsp Belazu Rose Harissa
    • 12 raw Madagascan Tiger Prawn Tails, peeled, about 250g
    • 2 tbsp Waitrose Organic Mayonnaise
    • 1 Hass avocado
    • 15g butter


    1. Pour the lemon juice into a non-metallic bowl and stir in 1 teaspoon of the rose harissa. Peel the prawns but leave their tails on. Add the prawns to the marinade and set aside.
    2. In a small bowl or ramekin, stir the remaining rose harissa into the mayonnaise for the dip.
    3. Cut the avocado in half lengthways down to the stone and all the way round. Twist the two halves in opposite directions and pull apart. Lift out the stone using the point of a sharp knife. Peel the skin and slice the flesh, then arrange on 2 plates.
    4. Melt the butter in a large frying pan, add the prawns with the marinade and cook for about 5-6 minutes, stirring occasionally, until the prawns are opaque and pink all over. Divide between the plates, season with black pepper, and serve with crusty bread, lemon wedges and the rose harissa mayonnaise dip.

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    Cook's tips

    Prepare ahead, cover and refrigerate up to 4 hours in advance. To prevent the avocado slices turning brown from exposure to the air, coat them with a little lemon juice.

    Drinks recommendation

    It makes sense to pair seafood with a white wine from a coastal region.


    Average user rating

    3 stars