Prawns in Harissa Butter

Name: Prawns in Harissa Butter with Lemon Mint Zucchini and Labneh
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Butter; 2 Grams of Smoked paprika powder; 4 Grams of Garlic onion powder; 10 ML of Soy sauce; 20 Grams of Harissa paste; 4 Piece of Small zucchini; 1 Piece of Red onion; 10 Grams of Fresh mint; 1 Tbsp of Olive oil; 1 Tsp of Salt; 40 Grams of Baby spinach; 1 Piece of Lemon; 20 Grams of Pomegranate molasses; 15 Grams of Honey; 200 Grams of Labneh

with Lemon Mint Zucchini and Labneh

Harissa is a North African chilli paste which predominantly consists of peppers, spices and garlic.

610 Reviews

Cals 583 · Prot 38 · Carbs 38 · Fat 33

Low Carb

Calorie Smart

20 min

Prawns in Harissa Butter with Lemon Mint Zucchini and Labneh

Harissa is a North African chilli paste which predominantly consists of peppers, spices and garlic.

610 Reviews

Cals 583 · Prot 38 · Carbs 38 · Fat 33

Low Carb

Calorie Smart

Ingredients

Prawns

Prawns 7*

350 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Butter 4*

30 Grams

Smoked paprika powder

2 Grams

Garlic onion powder

4 Grams

Soy sauce 9*10*11*

10 ML

Harissa paste

20 Grams

Lemon zucchini

Small zucchini

4 Piece

Red onion

1 Piece

Fresh mint

10 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Baby spinach

40 Grams

Lemon

1 Piece

To serve

Pomegranate molasses

20 Grams

Honey

15 Grams

Labneh 4*

200 Grams

Allergens

*7 Crustaceans, *4 Milk, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2430 / 583
Fats (g)	32.8
of which saturated (g)	20
Carbohydrates (g)	38
of which sugars (g)	16.1
Fibers (g)	6.6
Proteins (g)	37.8
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Slice the zucchini into rounds.
Peel and slice the onion into petals.
Pick and roughly chop the mint leaves.
Melt the butter in a small bowl in the microwave.
Add the smoked paprika, garlic onion powder, soy sauce and harissa paste (spicy!) and mix well.

2 Fry zucchini

Heat a large non-stick pan over medium-high heat with a drizzle of oil.
Once hot, add the zucchini and onion with a generous pinch of salt.
Fry for 4 min or until zucchini and onion begin to brown and are cooked through.

3 Fry prawns

Meanwhile, heat a second large non-stick pan over medium-high heat with a drizzle of oil.
Once hot, fry the prawns with a pinch of salt for 2 min.

4 Finish prawns

Add the harissa butter and fry for 1 final min or until the prawns are cooked through.
Set aside.

5 Finish zucchini

Once the zucchini is ready, add the baby spinach.
Fold gently so the spinach starts to wilt.
Once the spinach is wilted, remove the pan from the heat.
Add a squeeze of lemon juice and the mint.

Tip! Firmly roll the lemon on the work surface before slicing it; this will help release more of its juices.

6 Serve

Serve the Harissa Prawns alongside the Zucchini and Spinach.
Finish with a generous dollop of labneh and drizzle with the pomegranate molasses, honey and any extra harissa butter (spicy!).