Harissa Prawns And Summer Vegetable Sauté

Ingredients for Harissa Prawns And Summer Vegetable Sauté

• 1/4 teaspoons cayenne pepper

• 1 teaspoon smoked paprika

• 1 teaspoon chilli powder

• 1/2 teaspoons garlic powder

• 1/2 teaspoons ground coriander

• 1/2 teaspoons ground cumin

• 1 tablespoon olive oil

• 450g medium prawns, peeled and deveined

• 2 tablespoons canola oil, divided

• 1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced

• 2 courgette, thinly sliced on the diagonal and halved

• 1 fennel bulb, thinly sliced, plus 1 tablespoon fronds

• 240ml wax beans

• 150g green beans

• 150g snap peas, sliced in half on the diagonal

• 120ml fresh or frozen peas

• A few handfuls of pea shoots

• 750g cooked rice

To make harissa, combine cayenne, paprika, chilli powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add prawns and toss to coat.

Heat 1/2 tablespoons canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.

Add remaining canola oil to skillet and increase heat to high. Add prawns and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.