serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Serve with Bread
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 6 large prawns, shell-on
- Salt and black pepper
- 2 tbsp olive oil
- 115 g (½ cup) butter, softened
- ¼ cup harissa (see below)
- 1 tbsp finely shredded coriander leaves
- 1 tbsp finely chopped chives, plus extra to serve
- Good-quality red wine vinegar, to serve
- Crusty bread (baguette), to serve
For the harissa
- ½ tsp caraway seeds
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 35 g large and small dried red chillies, deseeded and soaked in hot water for 30 minutes
- 70 g sundried tomatoes
- 4 garlic cloves
- 1 tsp smoked paprika
- ¼ cup olive oil
- ½ tsp salt
Instructions
- To make the harissa, in a small dry frying pan, toast the seeds over medium heat until fragrant, then transfer to a mortar and pestle. Grind to a coarse powder, then transfer the ground spices to a small food processor bowl with the remaining harissa ingredients. Blend to a coarse paste and set aside.
- Heat a large chargrill pan or barbecue over high heat. Split the prawns down the back, through the shell and open up like a butterfly. Season the prawns with a pinch of salt and pepper and drizzle with the olive oil. Grill or barbecue the prawns for 3 minutes per side, or until just cooked through, then transfer to a serving plate.
- In a small bowl, combine ¼ cup of the prepared harissa with the butter and herbs. Mix well to combine. Either dollop the harissa butter over the prawns or use a small saucepan to melt and pour over the prawns.
- Serve the grilled prawns with harissa butter with a drizzle of good-quality red wine vinegar and crusty bread on the side. Sprinkle with a little extra chives.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Serve with Bread
