Thursday, April 8, 2010

Harissa Prawns

Harissa Prawns has become a regular dish for Dennis and I. It is low calorie, egg free, dairy free, gluten free, but full of flavour and a nice kick. This is as spicy as hot wings. Takes about 10 minutes to prepare and cook. Harissa comes in a small tin can, available in most grocery stores. Market Meat carries them.

Ingredients: (Serves 2)
6 Colossal Prawns or 8 tiger prawns (16/20 shelled and deveined)
1 tbsp Harissa
2 tbsp Olive Oil
4 Garlic Cloves (minced)
½ tsp Grounded Cumin
¼ Lemon

1. Mix prawns, harissa, cumin, garlic, and 1 tbsp of olive oil in a bowl.
2. Heat the rest of the olive oil over high heat. Just before it smokes, add in the prawns, season with salt and pepper.
3. Squeeze the juice of the lemon and let it cook into the prawns.


Serve it with a ripe and refreshing white wine, such as New Zealand's Sauvignon Blanc. If you are daring, a spicy Gewuztraminer. It's cheap and different.
Christine on Foodista

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