First posted: Jan 10, 2018

Fiery Harissa Prawns with Lime Aioli


Happy New Year friends! What better way to kick off 2018 than with this festive feast of fiery Harissa Prawns with a delicious, creamy, garlicky Lime Aioli THAT CAN BE ON YOUR PLATE IN 15 MINUTES?!
And if you can’t do prawns, swap them out for cubes of chicken thigh, and hey even add a few chunks of chorizo too if you like. Just make them soon and let me know what you think 🙂
And thanks to my amazing Miele South Africa friends for collaborating on this recipe with me, you can read more about our kitchen adventures together on the blog and on my Instagram and Facebook via #SarahLovesMiele



Cooks in:        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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