Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the prawns
Vegetables
Tomato dip
Charcoal/gas/electric grill
How it's done
To marinate the prawns
Using scissors, cut open the shell along the back of the prawns right to the tip of the tail, gently push apart. Mix the oil, harissa, garlic powder and rosemary in a bowl, add the prawns, mix.
Vegetables
Mix the vegetables with the oil and rosemary, season with salt, place in a grill tray.
Tomato dip
Mix the tomato with all the other ingredients up to and including the harissa, mix in the parsley.
Charcoal/gas/electric grill
Grill the fennel over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Grill the spring onions alongside for approx. 5 mins. Salt the prawns, grill for approx. 6 mins. on each side. Serve the prawns and vegetables with the dip.
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