Grilled prawns with fennel slaw and harissa sauce
3
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This fresh fennel and cabbage slaw is packed with probiotics which are great for gut health. Topped with garlic prawns and a yoghurt Harissa dipping sauce...yum!
Ingredients
Savoy cabbage
2 cup(s), (¼ of a head), finely shredded
Carrot(s)
2 large, coarsely grated
Red onion
½ medium, thinly sliced
Fennel
1 large, thinly sliced
Flaked almonds
¼ cup(s), (20g), toasted
Lemon juice
1 tbs
Olive oil
1½ tbs
Raw peeled prawns
600 g, peeled, deveined, tails intact
Garlic
1 clove(s), crushed
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Harissa
1 tsp, North African chilli paste
Lemon(s)
1 medium, wedges to serve
Instructions
1
Combine cabbage, carrot, onion, fennel, almonds, 1 tablespoon juice and 1 tablespoon oil in a large bowl. Season with salt and pepper.
2
Thread prawns, tail first, onto metal or wooden skewers. Drizzle with remaining oil and three-quarters of the garlic and toss to coat.
3
Preheat a chargrill pan or barbecue over medium-high heat. Cook prawns for 2 minutes each side or until cooked through.
4
Meanwhile, combine yoghurt, harissa and remaining garlic in a small bowl. Serve slaw with prawns, harissa sauce and lemon wedges.
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