Harissa is a spicy North African chili pepper paste that originates from Tunisia. It basically brings alive any dish you’re making because of its zesty and aromatic flavour. Harissa Prawns is a Tunisian inspired recipe that uses a sweet and smokey red chili pepper paste to create a bold, spicy and flavorful dish. Have cooked these prawns on high flame to get the perfect texture.
Ingredients:
For Harissa Spice Paste:
· Dried red chillies (soaked for 1-2 hours) – 8-10
· Garlic - 5 cloves
· Coriander Seeds – ¾ tbsp
· Cumin Powder – ¾ tsp.
· Fennel Seeds – ¾ tsp.
· Olive Oil – ¼ cup
· Salt as required
For Marinating the Tiger Prawns
· Tiger Prawns - 5-6
· Salt, as required for marination
· Lemon juice – 1 tbsp
· Harissa paste – 1-1 ½ tbsp
· Mint leaves for garnish
· Olive oil for cooking – 1-2 tsp
Method:
· Take a mixer jar, add the soaked red chilies, lightly roasted coriander seeds and fennel seeds, followed by cumin seed powder and garlic. Grind it into a paste, remember not to add water. It will have a coarse texture.
· Now to smoothen it add olive oil, salt. Grind it again to make a fine paste.
· Transfer this paste into a glass container, do not add water to it. This remains well for more than 2-3 weeks when refrigerated properly.
· In a mixing bowl add Tiger prawns, salt, harissa paste and lemon juice. Mix it well and keep it marinated for a minimum of half an hour or a maximum overnight.
· At this stage you can either use an OTG or an Air fryer or a Pan to cook these prawns.
· I have used a pan to cook these prawns.
· Heat oil in a pan and place the marinated Tiger prawns in it and sear on a high flame. - Baste the prawn pieces with the leftover oil from the marination.
· Cook evenly on all sides so that it is cooked properly
· Turn off the flame and serve by garnishing with mint leaves and lemon.
· Harissa Prawns is ready to be served.
Comentários