Fiery Harissa Prawns with Lime Aioli

Ingredients

Cooks in:5-8 minutes        Serves:6 as a snack

• 24 prawns, de-shelled and de-veined
• 1 level Tbsp harissa paste
• 2 Tbsp butter, melted (in the microwave for about 30 seconds)
• 1 Tbsp olive oil
• 2 cloves garlic, finely chopped
• 1-2 Tbsp freshly squeezed lemon juice
• Small handful fresh coriander, roughly chopped
• A generous pinch of salt and freshly ground black pepper
• 6 bamboo skewers, soaked in water for 15 minutes

For the Lime Aioli

• 2 egg yolks
• 2 teaspoon lime juice (or white vinegar)
• 1/2 teaspoon salt
• 1 small clove garlic, minced
• 1 cup vegetable oil, sunflower oil, or a very mild olive oil (not extra virgin)

What to do

1. Skewer the prawns with the head and tail gently pinched together, so that they are skewered into a 'u' shape.

2. Add the harissa paste, butter, olive oil, garlic and lemon juice to a small saucepan and warm through until the butter has melted.

3. Heat a large non-stick frying pan over high heat, add in a drizzle of olive oil and then add in the prawns. Spoon over half the basting and leave to cook for 2 minutes, then turn and add in extra basting as needed, until the prawns are cooked through and the flesh is a rosy pink colour. Remove from the heat and set aside on a pretty serving platter.

4. Meanwhile, make the basil and lime mayonnaise:
Add all of the ingredients to a tall jug, place a stick blender at the bottom on the jug, blend for 10 seconds then slowly draw the blender up to incorporate the oil. Repeat again until you have a beautiful thick and glossy mayonnaise.

5. Serve immediately alongside the prawns.

Photo Credit @Curtis Gallon

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