These mildly-spiced prawns are a great addition to a BBQ or buffet party and there’s no need for knives and forks either. Brought to you by Essentials magazine
- 400g large shell-on king prawns
- 2tsp harissa paste
- Juice 1/2 lemon
- 2tbsp olive oil
- 3tbsp chopped coriander
- 200g garlic mayo
- 1 lemon
Mix together 400g large, raw shell-on king prawns, 2tsp harissa paste, juice 1⁄2 lemon, 2tbsp olive oil and 1tbsp chopped coriander. Season and marinate for 20 mins.
Cook the prawns on the BBQ until pink, slightly charred and cooked through. Mix 200g garlic mayo with zest of 1 lemon, juice 1⁄2 lemon and 2tbsp chopped coriander. Serve with the prawns.