Pom Bear May 19

Tunisian Style King Prawns & Tomato Relish

Ben Bartlett, BBQ expert
Serves: 4
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Ingredients

  • 16 king prawns, split open and deveined
  • 2 tsp harissa paste
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 large ripe tomatoes, diced
  • 140g shallots, diced
  • 1 large Spanish onion, diced
  • 2 tsp coriander, chopped
  • 1 tsp ground cumin
  • 1 tbsp garlic, chopped
  • 2 tbsp capers, chopped
  • 2 tbsp lemon juice
  • 2 tbsp light olive oil
  • Pinch sugar

Method

  1. Combine harissa paste, olive oil and lemon juice and baste the cut flesh of the prawns
  2. Make relish by combining all remaining ingredients in a bowl, toss lightly and leave for 20 minutes
  3. Grill prawns for a couple of minutes, turning once and serve with the relish
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