Added by Sandy | Wed 28 Jan 2009 @ 12:03
200 ml double cream
1 - 2 Teaspoons harrisa paste
250 g prawns
Heat the cream in a small frying pan or sauce pan until just below boiling point and add the harrisa paste.
Cook for 1 minute, whisking to incorporate the paste.
Add the prawns and cook for 2-3 minutes or until pink and cooked through.
Serve over saffron rice.