Sumac Prawns Harissa Mayonnaise

16 Prawns, shelled & deveined

1-2tsp. Sumac

Salt & Pepper


For the Mayonnaise:

2 Egg Yolks

1tsp. Dijon Mustard

1 Cup of Vegetable Oil

Salt & Pepper

Juice of ½ a Lemon

1Tbsp. Harissa Paste

Olive Oil



To make the mayonnaise, place the egg yolks and mustard into a mixing bowl and stir with a whisk until smooth. Now start adding the oil drop at a time while whisking. Once your emulsion starts to thicken, you can add the oil in a small steady stream while continuously whisking.

Stir in the fresh lemon juice and season with the salt and pepper. Now add the harissa paste and stir until you have an evenly coloured mayonnaise. Cover and set aside until needed

To prepare the prawns, heat a frying pan over high heat and add a drizzle of oil to the pan. When the pan is hot start grilling the prawns in batches for a minute on each side, seasoning with the sumac, salt and pepper.

Remove from the pan and keep warm while you cook the rest of the prawns.

Place all the prawns on a serving platter and spoon the mayonnaise into a small serving dish. Garnish with fresh herbs and serve.