2 tablespoons (40ml) extra virgin olive oil, plus 1 tablespoon extra
¼ cup (60ml) lemon juice
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons grated lemon rind
½ cup chicken stock
Creamy harissa sauce:
¾ cup (180ml) plain yogurt
1 tablespoon mango chutney
1 tablespoon harissa
Instructions
Shell and de-vein prawns, leaving tails intact.
Place roughly chopped parsley and coriander, olive oil, lemon juice, garlic, cumin and coriander in the bowl of a food processor and process until well combined.
Combine prawns with processed herb mixture in bowl; mix well.
Cover and refrigerate for 1-2 hours or overnight.
Heat a large frypan over medium heat.
When hot, add the extra olive oil, then prawns with marinade and chicken stock.
Pan fry prawns for about 3 minutes on each side or until prawns are tender.
Serve prawns drizzled with creamy harissa sauce.
Creamy harissa sauce:
Combine yoghurt, harissa and mango chutney in bowl and mix well.
Set aside until needed.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/01/21/marinated-prawns-with-creamy-harissa-sauce/