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Grilled prawns with fennel and spring onions
45 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 382
  • Fat about 18g
  • Carbohydrates about 8g
  • Protein about 43g
This is needed
This is needed for 4 people
To marinate the prawns
  • 800 g unpeeled raw prawns (organic), fresh or frozen, defrosted
  • 2 tbsp olive oil
  • 1 tsp harissa
  • 0.5 tbsp rosemary, finely chopped
  • 0.25 tsp garlic powder
  • 2 fennel, cut into wedges
  • 3 spring onions, halved lengthwise
  • 1 tbsp rosemary, finely chopped
  • 2 tbsp olive oil
  • 0.5 tsp salt
Tomato dip
  • 1 tomato, finely grated
  • 1 garlic clove, finely grated
  • 3 tbsp pesto rosso (red pesto)
  • 2 tbsp tomato puree
  • 1.5 tsp harissa
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 2 tsp olive oil
Charcoal/gas/electric grill
  • 0.75 tsp salt
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And that's how it's done
And that's 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.
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.