I love prawns. They are so quick and easy to cook, you can be very creative with a simple prawn. Prawn pasta, prawn tacos, prawn sandwiches… Basically I’m a big fan of prawns. I like these prawns in a wrap or with some salad leaves for a lighter meal. Rose Harissa is my favourite to use but don’t feel like you need to use this too, standard Harissa paste is wonderful too.
Serves 2
Ingredients
- 225 g (a packet) of frozen or fresh prawns
- 1 Red Pepper, sliced into strips
- 1 Small Red Onion, sliced into strips
- 1 Tablespoon of Rose Harissa Paste
- 1 Avocado, cut into slices or chunks
- 4 Pink Radishes
- 1 Medium Tomato, roughly chopped
- 1 Tablespoon of Natural Yoghurt
- Juice of 1 Lemon
- 1/2 Teaspoon of Paprika
- Small Handful coriander leaves
- Dribble of Olive Oil
- 2 Wraps
Directions
- Defrost your prawns if you are using frozen. I usually pop them in a colander and rinse them with cool water until they are defrosted.
- Heat a little oil in a large frying pan. Add the onions and the peppers and cook for about 5 minuets.
- Add in 1 tablespoon of the Harissa Paste to the pan and coat the peppers & onions with it. Cook for another 5 minuets and then tip in the prawns. Add the rest of the H paste. Keep cooking until the veg and prawns are a little charred.
- In a small bowl combine the lemon juice, yoghurt and paprika.
- When the prawns are cooked remove from the heat and assemble your wraps. Dribble the yoghurt over the top so it doesn’t make it all soggy.
Enjoy!
X
Fi