Red Harissa Prawns

The idea for these harissa prawns came to me in a Middle Eastern fusion restaurant in Singapore called Artichoke. I ate there more times than I can count, and the dish only appeared once in all those visits. Every return came with a quiet hope that it might be back on the menu. Alas, they never came back. In 2019, I took that memory home with me to the UK. During the pandemic, with time on my hands and nowhere to be, I started recreating the dishes I’d loved most in Singapore. This was one of them.

Ingredients

Method

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Step 1

Toast the coriander and cumin seeds in a dry pan over a medium heat for a minute or two, just until fragrant and slightly darkened. Don’t let them burn. Tip into a blender.

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For

2

M

I

For the red harissa

1/2

tsp

Coriander seeds

1/2

tsp

Cumin seeds

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Notes

If you want it looser, add a splash of water. If you want it richer, a knob of butter at the end won’t hurt.

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