HARISSA GARLIC BUTTER PRAWNS
Cook: 5 minutes
Q&A with Rachel Phipps
How did you learn to cook?
My mother is a fantastic cook, so a lot of it was cooking with her growing up, but mainly, reading a lot of cookbooks and cooking from them to learn techniques!
What is your favourite type of food?
Can I choose an entire continent? I love bold flavours and layering different tastes and textures, so I love all types of Asian cooking and eating.
What would be your last meal on earth?
Cancale Oysters No. 3 with a glass of Cremant, followed by local Moules Mariniere, French fries and French bread (it is my last meal so why can’t I have both?) accompanied by a bottle of pale French rose. Local Crepes Beurre Sucre to follow, all enjoyed overlooking the oyster market in Cancale, a seaside town my parents used to live near in Brittany.
What's your favourite dish to cook?
When I’m cooking dinner for just me, I love making a seasonal risotto, though there is something about making the Sunday roast I find calming and methodical.
What are your three favourite Belazu products?
Smoked Chilli Harissa - I love this stirred-through yoghurt with a squeeze of lemon to serve as a sauce or as a marinade for lamb chops.
Sweet Oak Smoked Paprika - It has such a beautiful, deep flavour for adding smoke to things not cooked over the fire.
Truffle & Pecorino Nut Mix - I’m addicted to this, just a handful on the odd evening when I’m having a drink before dinner (well, at least that is what I ration myself to!)
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1 large garlic clove
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35g (1 1/4 oz) unsalted butter
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2 tsp of Belazu Rose Harissa
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8–10 cooked king prawns (jumbo shrimp), shells on
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juice of 1/2 lemon
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large pinch sea salt
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1/2 tbsp flat leaf parsley, roughly chopped
- Step 1: Peel and finely chop the garlic clove. Add it to a non-stick frying pan along with half the butter and set it over a medium heat.
- Step 2: Once the butter is frothy and you can really smell the garlic (but whatever you do don’t let it colour!) add a pinch of sea salt and stir in the harissa.
- Step 3: Add the prawns and allow to warm through for a few minutes before squeezing over the lemon juice.
- Step 4: Add the remaining butter and once it has melted swirl the pan to coat the prawns before stirring in the parsley. Serve immediately.
