PRAWN COCKTAIL WITH HARISSA COCKTAIL SAUCE
Difficulty: 2/5
Prep Time: 20 min
Cook Time: 6-8 min
Serves: 8-10

PRAWN COCKTAIL WITH HARISSA COCKTAIL SAUCE

Ingredients

900g jumbo prawns, peeled and deveined with tails on
2 cloves garlic, minced
A squeeze of lemon
A drizzle of oil with a high smoke point, like rice bran, sunflower, or grapeseed
Dash of salt & pepper
1 lemon, halved
A handful of parsley, chopped

Harissa Cocktail Sauce

235g ketchup
2 tablespoons lemon juice, plus 1 tsp. grated zest
½ tablespoon cayenne pepper
½ tablespoon tamari or soy sauce
½ tablespoon horseradish/ wasabi
Salt & pepper, to taste

Instructions

  1. Marinate prawns with garlic, lemon, oil, salt, and pepper.
  2. In a mixing bowl, whisk together ingredients for cocktail sauce and portion out into a small serving bowl.
  3. Preheat barbecue to medium-high heat.
  4. Thread shrimp onto Broil King’s Dual Prong Skewers and set aside until the grill is preheated.
  5. Grill skewered prawns for 3-4 minutes per side, until nicely charred and just cooked through.
  6. Simultaneously, grill lemon halves until grill marks form, about the same amount of time.
  7. Transfer skewers onto a platter and serve with harissa cocktail sauce. Garnish with chopped parsley.

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