Recipe courtesy of Zandunga Mexican Bistro

Tiger Prawns "a la Diabla" with Citrus Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 1 to 2 servings
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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


  1. In medium saute pan, heat olive oil over medium-high heat. Sear prawns on both sides until golden brown. 
  2. 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:

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