Pistachio & Harissa Aioli King Prawns
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Pistachio & Harissa Aioli King Prawns

Pistachio & Harissa Aioli King Prawns

Serves 2 | with Garlic, Chilli and Lemon

These succulent prawns, on a bed of harissa & roasted garlic mayo, are sure to impress guests. Sprinkle with pistachios for an extra special finish.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Cooking time15 minutes


serving amount

4 unit(s)

Garlic Clove

25 grams


(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)

1 unit(s)


1 unit(s)

Red Chilli

150 grams

King Prawns

(Contains Crustaceans)

64 grams


(Contains Egg, Mustard)

50 grams

Harissa Paste

(Contains Sulphites)


Nutritional information

Energy (kJ)1271 kJ
Energy (kcal)304 kcal
Fat22.2 g
of which saturates2.1 g
Carbohydrate14.3 g
of which sugars6.7 g
Protein14.2 g
Salt2.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press


Get Prepped

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Set aside half the garlic, then pop the other half (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Place onto a baking tray and, when the oven is hot, roast on the middle shelf until soft, 10-12 mins. 

c) Meanwhile, remove the pistachios from their shells, then roughly chop. Zest and cut the lemon into wedges.

d) Peel and grate the remaining garlic (or use a garlic press). Halve the red chilli lengthways, deseed, then finely chop (prepare less if you'd prefer things milder).

Bring on the King Prawns

a) Drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

c) Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a medium bowl.

d) Mix the mayonnaise, harissa paste (add less if you'd prefer things milder) and three quarters of the chopped pistachios into the bowl of mashed garlic. Season with salt and pepper.


Finish and Serve

a) Add the chopped garlic and chilli to the prawns and fry for 1 more min, then remove the pan from the heat. Stir through your lemon zest. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) Spoon the pistachio & harissa aioli into the bottom of your serving bowl.

c) Top with your cooked prawns and sprinkle over the remaining pistachios.

d) Serve with lemon wedges for squeezing over.