Spicy Harissa Prawns with Lemon and Garlic Aioli (gf)

Preheat the oven to 240°C. 

Harissa paste: Cut the tops off the capsicums and place them cavity side up on an oven rack for 15 minutes until the skins start to blacken. Place in a bowl and cover with plastic wrap. Leave for 15 minutes then use a small sharp knife to peel off the skins. 

Meanwhile, heat the olive oil in a sauté pan and fry the cumin and coriander seeds for 2 minutes until fragrant. Add the garlic and chillies and fry, stirring, for a further 8 minutes. Allow to cool for 5 minutes then whizz together with the peppers in a small food processor. Add the tomato paste and lemon zest and whizz to combine.

Spicy prawns: Toss the prawns with 3 tablespoons harissa paste, cover and refrigerate for at least 3 hours. Melt the butter and oil together in a sauté pan over a gentle heat. Increase the heat to medium-high, add the prawns and fry for 1 minute. Add the garlic and the remaining harissa paste and fry for 1-2 more minutes until all the prawns turn pink.

To serve: Sprinkle prawns with salt and serve with lemon wedges and aioli. 

Lemon and Garlic Aioli: Place the garlic and salt in a mortar and smash with a pestle to a smooth paste. Transfer to a large jug or blender and whisk in the egg yolks. Whisk in the olive oil drop by drop, until it emulsifies – as it thickens the oil can be added in a thin drizzle. Once all of the oil has been added, whisk in the lemon juice and season to taste with extra salt if desired. This can also be made using a stick blender, using the same process of adding the oil drop by drop. Store in a sealed container in the fridge for up to 4 days. Makes 1 cup