Prawns with Harissa
For the Prawns:
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-olive oil, as needed
-4 head-on prawns, shells removed and discarded, deveined
-3 tablespoons prepared harissa (recipe below)
-kosher salt, to taste
For serving:
-Tzatziki (recipe below)
-fresh picked dill fronds
-Maldon sea salt
Heat a drizzle of olive oil in a sauté pan. Add the prawns and cook on both sides for 1-2 minutes. Add the harissa. Cook, shaking the pan until the prawns are cooked through and the harissa has thickened a little. Season with a pinch of salt.
Serve with cooked prawns over a scoop of tzatziki. Top with a drizzle of olive oil, picked dill and a pinch of sea salt.
For the Harissa:
-5 Morita Chilies, stems and seeds removed
-5 Ancho chilies, stems and seeds removed
-5 garlic cloves, grated with a microplane
-2 shallots, minced
-1 teaspoon tomato paste
-1 tablespoon maple syrup
-½ teaspoon smoked paprika
-2 teaspoons ground cumin
-1 teaspoon ground caraway seeds
-1 teaspoon ground coriander
-1 tablespoon kosher salt
-¼ cup grapeseed oil
Place the dried chiles in a small heatproof bowl. Bring some water to a boil and pour over the chiles, submerging them. Cover the bowl with plastic wrap and let sit for 10 minutes. After soaking, remove chilies and gently squeeze out any excess water. Discard any stems or seeds.
In a blender or food processor, combine the soaked chilies, garlic, shallot, tomato paste, maple, spices, and salt. Slowly puree the mixture on medium speed until smooth. Stream in the oil with the blender or processor running.
For the Tzatziki:
-2 Kirby or Persian cucumbers (not peeled), grated on a box grater
-Kosher salt, as needed
-1 garlic clove, grated on a microplane
-zest of one lemon, grated on a microplane
-juice for ½ of a lemon, freshly squeezed
-1 ½ cup labneh or Greek yogurt
-¼ cold water
-¼ bunch mint, chopped very fine
Salt the cucumber with a couple of heavy pinches of salt. Mix well to ensure the cucumber is evenly coated. Place in a colander set over a bowl or the sink. Allow the cucumber to sit for 10-15 minutes. Gently press down on the cucumber to durian any excess liquid. Transfer to a bowl. Add the garlic, lemon zest and juice and labneh or Greek yogurt. Stir to combine. Stir in the cold water and chopped mint. Taste for seasoning. Keep cold until ready to use.