Grilled prawns with fennel slaw and harissa sauce
2 cup(s), (¼ of a head), finely shredded
2 large, coarsely grated
½ medium, thinly sliced
1 large, thinly sliced
¼ cup(s), (20g), toasted
Raw peeled prawns
600 g, peeled, deveined, tails intact
1 clove(s), crushed
99% fat-free plain yoghurt
⅓ cup(s), (80g)
1 tsp, North African chilli paste
1 medium, wedges to serve
- Combine cabbage, carrot, onion, fennel, almonds, 1 tablespoon juice and 1 tablespoon oil in a large bowl. Season with salt and pepper.
- Thread prawns, tail first, onto metal or wooden skewers. Drizzle with remaining oil and three-quarters of the garlic and toss to coat.
- Preheat a chargrill pan or barbecue over medium-high heat. Cook prawns for 2 minutes each side or until cooked through.
- Meanwhile, combine yoghurt, harissa and remaining garlic in a small bowl. Serve slaw with prawns, harissa sauce and lemon wedges.