Djerba-Style Grilled Prawns

This is a traditional Tunisian recipe for a classic dish of prawns brushed with a harissa paste that are cooked on a barbecue and served with a fresh tomato relish.

Djerba is the largest island off the coast of North Africa and is sited just off the coast of Tunisia. Legend has it that Djerba was the island of the Lotus-Eaters where Odysseus stranded on his voyage through the Mediterranean.

Ingredients:

For the Prawns:

16 whole green prawns, peeled, backs spit open and deveined (leave the tails on)

2 tsp harissa paste

4 tbsp extra-virgin olive oil

1 tbsp lemon juice

For the Tomato Relish:

2 large, ripe, tomatoes, diced

100g spring onions, diced

1 large Spanish onion, diced

2 tsp coriander leaves, chopped

1 tsp cumin seeds, ground

1 tbsp fresh garlic, chopped

2 tbsp capers, chopped

2 tbsp lemon juice

2 tbsp olive oil

pinch of sugar

Method:

Combine the harissa paste, olive oil and lemon juice in a small cup and use to baste the cut flesh of the prawns. Set aside as you prepare the relish.

For the relish, simply mix all the ingredients in a bowl and toss gently to combine. Cover and set aside to marinate for 20 minutes.

Cook the prawns on a barbecue until pink and cooked through. Serve immediately, accompanied by the tomato relish.