GRILLED PRAWNS Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, harissa paste, 2 tsp minced garlic, 2 tbs lemon juice, smoked paprika, ground cumin, 1 tsp salt and 1/2 tsp black pepper until smooth. Stir in crispy corn kernels to form a coarse crunchy element.

Marinate prawns

Add the prawns to the marinade and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (do not exceed 1 hour to avoid overcooking from acid).

Grill prawns

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Thread prawns on skewers if desired. Grill prawns 2–3 minutes per side until opaque and slightly charred. Remove from heat and let rest 2 minutes.

While prawns marinate, whisk together fresh lime juice, lemon juice, fish sauce, 1/2 tsp minced garlic, grated ginger and chopped cilantro with 1/4 tsp salt in a small bowl. Taste and adjust salt or citrus — the mixture should be bright, slightly saline and tangy. Chill until serving.

Reserve 2–3 tbs of the leche de tigre to spoon over the finished prawns as a finishing splash.

Mash the ripe avocado in a small bowl with grated ginger, 1 tsp lime juice and 1/4 tsp salt until slightly chunky but spreadable. Keep chilled until plating.

Combine cilantro, parsley, stemmed green chilies, garlic clove, ground coriander, lemon juice, olive oil and 1/2 tsp salt in a blender or food processor. Pulse until a coarse smooth sauce forms. Adjust oil or lemon for desired consistency and heat. Transfer to a bowl and set aside.

Stir together labneh, minced garlic, lemon juice, olive oil and 1/8 tsp salt until smooth. Taste and adjust seasoning. Keep refrigerated until plating.

Toss thinly sliced red onion, chopped cilantro and chopped mint with 1 tsp olive oil and 1/8 tsp salt. Let sit 5 minutes to soften the onion.

Plate: Spoon a smear of garlic labneh on each serving plate. Add a dollop or quenelle of avocado-ginger beside it. Arrange grilled prawns over the labneh and avocado. Drizzle 2–3 tbs of reserved leche de tigre over prawns and a spoonful of zhug around the plate for heat. Scatter the fresh herb salad on top and finish with extra crispy corn for crunch, a few cilantro leaves, thinly sliced red onion, and lime wedges.

Serve immediately while prawns are warm. Estimated portioning: about 4–6 prawns per person.