Harissa prawns

Spice and prawns go beautifully together. Make sure you do give them at least 30 minutes at room temperature with the spices and maple. You can marinate them over night, but keep in the fridge.


  • 1 teaspoon of harissa powder
  • 2 tablespoons of oil
  • 1/2 teaspoon of maple syrup
  • Pinch of salt
  • 1 lime
  • 10-15 raw prawns


Combine the harissa powder, zest from the lime, oil and syrup and coat the prawns
Leave to marinate for at least 30 minutes
Heat a pan to high, season the prawns with salt and fry until cooked and bright pink (3-5 minutes, depending on the size)
Squeeze the lime juice into the pan and serve with salad or fresh vegetables (carrots work particularly well)