Recipe courtesy of Zandunga Mexican Bistro
Show: Heat Seekers
Episode: Heat Seekers
40 min
30 min
10 min
1 to 2 servings


  • 3 tablespoons olive oil
  • 5 large prawns, peeled and de-veined, reserve one unpeeled prawn for appearance
  • 1/2 cup white wine
  • 1 ounce dried piquin peppers
  • 1 teaspoon harissa paste
  • 2 teaspoons butter
  • 1/2 teaspoon red chile flakes
  • Salt and freshly ground black pepper
  • Citrus salad, for serving, recipe follows
Citrus Salad:
  • 3 grapefruit segments
  • 3 orange segments
  • 1 ounce mixed field greens
  • 3 tablespoons minced shallot
  • 1 teaspoon chiffonade basil
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper


In medium saute pan, heat olive oil over medium-high heat. Sear prawns on both sides until golden brown. 

Reduce heat and add white wine to pan to cool. Add piquin pepper and harissa paste and reduce for 2 minutes. Add cold butter and chile flakes. Season the prawns with salt and pepper, to taste. Plate with citrus salad and serve.

Citrus Salad:

Combine the grapefruit segments, orange segments, field greens, shallot, basil, and olive oil in a mixing bowl. Salt and pepper, to taste.

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