Ingredients
- 3 tbsp harissa
- 3 cloves garlic, crushed
- 1 tsp ground fenugreek
- 1 tsp sherry vinegar
- 1 tsp freshly ground black pepper
- 1 lemon, juiced
- 1kg fresh prawns, whole
- Lemon or lime wedges, to garnish
For the madras mayo:
- 100g good-quality mayonnaise
- 1 tbsp Patak’s Madras spice paste
- 1 preserved lemon, finely chopped
- 1 clove garlic, minced
- 1 tsp salt
Directions
- In a large bowl, mix together all the ingredients for the prawns, making sure they are well coated. Set aside and allow to marinade for half an hour.
- Meanwhile, make the mayo. Combine the madras paste, mayo, garlic and preserved lemon. Taste and season with salt as desired. Add water to give the mayo a thinner, drizzle-like consistency. Set aside.
- To cook the prawns, heat a chargrill or griddle pan until smoking. Grill the prawns for three to five minutes on each side, depending on size, then remove and set aside.
- Serve the prawns on a large platter alongside the mayo and dig in. To enjoy as a more substantial meal, serve with crusty bread and salad
Recipe by Jess Murphy, photography by Nathalie Márquez-Courtney
Originally published in the February 2021 issue of Food&Wine Magazine, click here to read the issue online
Click here for more seafood recipes
Tips
"This dish is all about eating with your hands – it has a real hunter-gatherer look to it that I love. I’ve used large west coast prawns called langoustines here, but this recipe works well with any type of prawns. The madras mayo is so delicious and this recipe makes heaps of it. Mix the leftovers with torn roast chicken for an amazing sandwich filling." - Jess Murphy
