UKTV recipes
Merrilees Parker
Merrilees Parker from Food Uncut
The spicy North African paste, harissa is put to tasty use in Merrilees Parker's skewered prawn recipe
 

Prawns with harissa, garlic and bay leaves

Method
 
1. To make the basting oil, combine all the ingredients in a large mixing bowl with plenty of sea salt and freshly ground black pepper.

2. Heat a flat griddle or a very large frying pan.

3. Tip the prawns into the basting oil and toss to coat well. Thread 6 prawns through each of 4 metal skewers, alternating the prawns with a bay leaf.

4. When the griddle is smoking hot, add the skewers and cook for about 5 minutes, basting occasionally, and turning at least once.

5. Serve with crusty bread and a dressed salad.

Comments                        add a comment add a comment

 
Be the first to add a comment...
easy
 
Serves: 4
quickcook
Prep: 10 min
Cook: 10 min
 
 

Ingredients

For the basting oil

1 garlic clove, crushed
1 tbsp Harissa
1 tbsp lemon juice
3 tbsp light olive oil
1/2 tsp Nigella seeds
fine sea salt and freshly ground black pepper

For the skewers

24 raw tiger prawns, shelled but tails in tact
20 fresh bay leaves

To serve

1 crusty sourdough loaf
lemon wedges
handful dressed salad leaves
 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 

Our Programmes

Recipes

UKTV essentials


Sky Channel 249, Virgin TV 260
Food On TV Now

Food  All UKTV