Harissa is a very spicy condiment with its roots embedded in Moroccan cuisine. If spice does not light up your life, use a scant teaspoon. Preserved lemon is also a common ingredient in Moroccan cooking. They both add a flavor dimension that is like no other. Try it, you'll love it!
2 tbsp olive oil
2 large shallots
2 garlic cloves, minced
1 inch fresh ginger, peeled and minced
2 tsp anchovy paste
1 tbsp smoked paprika, LA CHINATA (available at GW)
2 tbsp prepared harissa (available at GW)
2 whole tomatoes, peeled and seeded
1/4 cup white wine
to taste sea salt
2 tbsp preserved lemon, chopped (available at GW)
OR 2 tsp lemon rind, grated
24 large prawns
Heat the oil in a medium saute pan. Add the shallots, garlic, ginger and anchovy paste, sauteing until fragant and soft, but not brown. Add the paprika, harissa, tomatoes, white wine, sea salt and preserved lemon or lemon rind. Continue to simmer until the sauce thickens. Taste for seasoning and let cool.
Peel the prawns, leaving the tail intact. When the sauce is cool, rub it over the prawns on all sides to coat well. Heat your grill or fry pan to high heat and brush with a little oil. Add the prawns in a single layer, turning only once. As soon as they turn pink, remove from the pan, skewer with a fancy bamboo pick and serve warm or at room temperature.
Makes 24 pieces.