Grilled prawns with harissa butter

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

1. 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.
2. 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.
3. 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.
4. 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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