Djerba-style grilled prawns
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | xes | Whole green prawns backs split open & deveined |
| 2 | teaspoons | Harissa paste |
| 4 | tablespoons | Extra virgin olive oil |
| 1 | tablespoon | Lemon juice |
| 2 | xes | Lg ripe tomatoes, diced |
| 1 | cup | Diced shallotts |
| 1 | x | Lg Spanish onion, diced |
| 2 | teaspoons | Chopped coriander |
| 1 | teaspoon | Ground cumin |
| 1 | tablespoon | Chopped garlic |
| 2 | tablespoons | Chopped capers |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Light olive oil |
| 1 | x | Pinch of sugar |
Directions
TOMATO RELISH
Combine harissa paste, olive oil, and lemon juice and baste the cut flesh of the prawns. To make the relish, combine ingredients in bowl & toss lightly. Leave for 20 mins. Grill or broil prawns and serve with tomato relish. From: ITA, Mar. 94"A Taste of to Savour Tunisia" by Peter Meier. Typed by: Joell Abbott 10/94