Ingredients

Method

• 500 g large prawns, cleaned with heads intact
• 2 T harissa paste
• 2 Oranges
• 3 limes
• 2 grapefruits
• 1 lemons
• 4 naartjies
• ½ cup Fresh coriander leaves chopped
• 3 T Olive oil
• 1 t palm sugar
• 1 T fish sauce
• Sea salt and freshly ground black pepper to taste

Method

Ingredients

Toss the prawns with the harissa paste and set aside.

Remove the skin and pith from all the citrus fruits then, using a sharp knife, cut out the flesh from each segment and place in a bowl.
Toss with the coriander, 1 T olive oil, palm sugar and fish sauce, and season to taste.

Place a large pan over a high heat and add the remaining olive oil.
When hot, fry the prawns, in batches, for 3 minutes each, or until slightly charred and coral in colour.

Serve hot with the citrus salsa on the side.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets. You can also make your own at home.