Harissa Lime Prawn Dip: Prawns with Maryam Zaira Sauce

Prawns with Maryam Zaira Sauce

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Start with a small amount of the harissa you’ve got before working up to the amount I have stipulated below.

• 500g cooked prawns with shell on. With larger prawns you'll need less sauce below so with the huge Australia prawns, you could halve the recipe below.

FOR THE SAUCE

• 200g good-quality mayonnaise

• 50g harissa (or less!)

• 1 teaspoon lime juice

• 1 teaspoon honey

Step 1 - Mix together all the sauce ingredients, and put into a bowl suitable for dipping.

Step 2 - Arrange the prawns on a platter with a bowl of the sauce next to it. If you're keeping the prawns unpeeled, make sure you have enough in the way of plates or saucers for the shells.

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Recipe adapted from Nigella Express by Nigella Lawson