Tunisian Style King Prawns & Tomato Relish
Food
Main Courses
Starters
Dairy-free
Ben Bartlett, BBQ expert
4 Servings
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
- Combine harissa paste, olive oil and lemon juice and baste the cut flesh of the prawns
- Make relish by combining all remaining ingredients in a bowl, toss lightly and leave for 20 minutes
- Grill prawns for a couple of minutes, turning once and serve with the relish
