Crispy harissa prawn flatbreads

Name: Crispy harissa prawn flatbreads
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 150 g pack cooked Extra Large King Prawns; 3 tbsp rose harissa paste; 128 g pack Cooks’ Ingredients Tempura Batter; 60 ml sparkling water; 1 small red onion; 1 lemon, juice; 250 ml vegetable oil, for frying; 100 g red cabbage, finely shredded; 1 tsp Bart Fennel Seeds, toasted and crushed; 180 g pack 2 Deli Kitchen Persian Style Flatbreads; 3 tbsp Greek-style yogurt; 25 g pack flat leaf parsley, leaves picked

A speedy wrap that’s bursting with Middle Eastern and Mediterranean flavours.

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Low in saturated fat1 of your 5 a day

Serves2
CourseLunch
Prepare20 mins
Cook5 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g pack cooked Extra Large King Prawns
3 tbsp rose harissa paste
½ x 128g pack Cooks’ Ingredients Tempura Batter
60ml sparkling water
1 small red onion
1 lemon, juice
250ml vegetable oil, for frying
100g red cabbage, finely shredded
1 tsp Bart Fennel Seeds, toasted and crushed
180g pack 2 Deli Kitchen Persian Style Flatbreads
3 tbsp Greek-style yogurt
¼ x 25g pack flat leaf parsley, leaves picked

Pat the prawns dry with kitchen paper, then place in a bowl with 2 tbsp harissa and mix until well coated. In a separate bowl, make up the half pack of batter mix with the sparkling water, according to pack instructions.
Thinly slice the onion into rounds, then scrunch with the lemon juice and a good pinch of salt. Set aside to rest. Add the oil to a large high-sided frying pan (about 1cm deep) and, when hot, add the harissa-marinated prawns to the tempura batter and mix until well coated.
Spoon the prawns one by one into the hot oil, fry for 1-2 minutes, turning halfway, until piping hot and crispy, then remove with a slotted spoon to drain on kitchen paper.
Add the cabbage and fennel seeds to the pickled onions and mix well. Heat the flatbreads according to pack instructions. Spoon the yogurt over a large platter or 2 plates, then spread the remaining harissa on top. Top with the red cabbage and onion salad, prawns and parsley, then serve, with the flatbreads on the side or piled into the centre and rolled up.

Typical values per serving when made using specific products in recipe