Djerba-style Grilled Prawns 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. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Djerba-style Grilled Prawns.
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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.
