Be careful with the harissa. Not only do samples vary enormously in strength, but also be aware that some jars that bear the name are not really harissa, but a paste made red with beetroot and carrot.
150ml/5¼fl oz good quality mayonnaise, preferably organic
50g/2oz harissa (or to taste)
1 tsp lime juice
1 tsp honey
500g/1lb cooked prawns, shell-on (or buy peeled prawns if you prefer)
Place all the ingredients except the prawns into a bowl and mix well, then transfer to a small dipping bowl.
Place the prawns on a large plate for people to peel and dip into the sauce.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
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