Pistachio & Harissa Aioli King Prawns

Name: Pistachio & Harissa Aioli King Prawns with Garlic, Chilli and Lemon | Perfect for sharing
Total time: 10 min
Yield: 2
Cuisine: 0
Ingredients: 4 unit(s) Garlic Clove**; 25 grams Pistachios; 1 unit(s) Lemon; 1 unit(s) Red Chilli; 150 grams King Prawns; 64 grams Mayonnaise; 50 grams Harissa Paste

with Garlic, Chilli and Lemon | Perfect for sharing

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These juicy prawns are fried in garlic, chilli and lime zest, packing them full of flavour. Dip them into korma style yoghurt and enjoy them as a tasty starter or sharing dish.

Allergens:

Tree nuts

•Crustaceans

•Egg

•Senf

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

4 unit(s)

Garlic Clove**

25 grams

Pistachios

(Contains: Tree nuts May contain traces of: Schwefeldioxide und Sulfite, Sesamsamen, Schalenfrüchte, Erdnüsse)

1 unit(s)

Lemon

1 unit(s)

Red Chilli

150 grams

King Prawns

(Contains: Crustaceans)

64 grams

Mayonnaise

(Contains: Egg, Senf)

50 grams

Harissa Paste

(Contains: Schwefeldioxide und Sulfite)

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

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Baking Tray

•Garlic Press

•Grater

•Bowl

•Pan

Instructions

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

b) Set aside half the garlic, then pop the other (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.

e) 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).

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 prefer things milder) and three quarters of the chopped pistachios into the bowl of mashed garlic. Season with salt and pepper.

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 saffron 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.

Enjoy!