Photo of Grilled prawns with fennel slaw and harissa sauce by WW

Grilled prawns with fennel slaw and harissa sauce

5
3
3
SmartPoints® value per serving
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 bulb(s)

1 large, thinly sliced

flaked almonds

¼ cup(s), (20g), toasted

lemon juice

1 tbs

olive oil

1½ tbs

green prawns

600 g, peeled, deveined, tails intact

garlic

1 clove(s), crushed

99% fat-free plain yoghurt

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.

Start eating better than ever!