Ingredients

The following ingredients have 4 Servings
  • 2 tsp unsalted butter
  • 185 g raw, peeled prawns
  • 20 g harissa paste
  • 50 g double cream
  • 30 g soured cream
  • salt and freshly ground black pepper
  • 1/2 lemon (juice only)
  • small handful fresh parsley (finely chopped to garnish)

Instruction

  • Melt the butter in a large, non-stick pan or wok. Cook the prawns over high heat on both sides until they turn pink. Remove and set aside on a plate.
  • Reduce the heat and add the Harissa paste, cream and sour cream to the same pan. Mix well and allow the sauce to thicken and reduce a little. Return the prawns to the pan to gently warm through.
  • Serve over your favourite 'base' (I used shirataki noodles, as pictured) and season with a generous squeeze of lemon juice, salt and freshly ground black pepper.
  • Scatter over freshly chopped parsley. Too easy!