Marinated Prawns with Creamy Harissa Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 12-16 (1 kg aprrox) extra large uncooked prawns
  • 1 cup firmly packed fresh parsley sprigs
  • 1 cup firmly packed fresh coriander leaves
  • 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
  1. Shell and de-vein prawns, leaving tails intact.
  2. 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.
  3. Combine prawns with processed herb mixture in bowl; mix well.
  4. Cover and refrigerate for 1-2 hours or overnight.
  5. Heat a large frypan over medium heat.
  6. When hot, add the extra olive oil, then prawns with marinade and chicken stock.
  7. Pan fry prawns for about 3 minutes on each side or until prawns are tender.
  8. Serve prawns drizzled with creamy harissa sauce.
  9. Creamy harissa sauce:
  10. Combine yoghurt, harissa and mango chutney in bowl and mix well.
  11. Set aside until needed.
Recipe by Healthy Home Cafe at