Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Grilled prawns with fennel slaw and harissa sauce by WW

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.

Notes

TIPS: Soak wooden skewers in cold water for 10 minutes to stop them burning during cooking. To toast almonds, toss them in a small non-stick frying pan over medium heat until golden.

You might like

You might like