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Crispy prawns with harissa mayonnaise

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Spicy finger food for a party: Crispy school prawns with harissa mayonnaise.
Spicy finger food for a party: Crispy school prawns with harissa mayonnaise.Supplied

Spice up your next party with this delicious finger food prawn dish. If the harissa is a bit much for you, just use mayo with some tomato sauce and a big whack of Tabasco.

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Ingredients

  • rice bran oil, for deep frying

  • plain flour (about 3/4 cup)

  • sea salt and freshly cracked pepper

  • 1kg raw Australian school prawns

  • lemon wedges, to serve

Harissa mayonnaise

  • 1/2 tsp fennel seeds

  • 1/2 tsp cumin seeds

  • 1/2 tsp coriander seeds

  • 1/2 cup extra virgin olive oil

  • 2 cloves garlic, sliced

  • 1/4 tsp sea salt

  • 1 1/2 red capsicums, diced

  • 1 1/2 tbsp light palm sugar, grated

  • 2 tsp fish sauce

  • 1 tsp chilli powder

  • 1 tsp fresh lemon juice

  • 300g whole egg mayonnaise

  •  

Method

  1. To make harissa mayonnaise, carefully roast the spices in a pan until fragrant. Place in a mortar and finely crush using a pestle. Heat oil in a heavy-based pan and add garlic, salt and capsicum. Sweat, uncovered, over a very low heat for about 2 hours or until soft. Stir often to prevent sticking.

    Increase the heat, add palm sugar and cook, stirring, for about 5 minutes until caramelised. The mixture should go a reddish brown. Add fish sauce, roasted spices and chilli powder, then cook, stirring, for 2 minutes. Cool mixture, add lemon juice, then blend until smooth. Whisk the harissa into the mayonnaise and check seasoning.

    In a deep fryer or a saucepan, heat some oil to about 180°C. Season the flour with salt and pepper. Toss prawns in seasoned flour, shaking off excess, then deep-fry in batches until pink, crispy and cooked through, about 2-3 minutes. Remove with a slotted spoon and drain on paper towel.

    Serve on a platter with lemon wedges and harissa mayonnaise on the side.

     

    Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury

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Original URL: https://www.watoday.com.au/goodfood/recipes/crispy-prawns-with-harissa-mayonnaise-20141103-3jgfy.html