Ingredients

Steps

• Pound coriander and olive oil in a mortar to a pesto consistency and coat prawns in mixture.
• Cut pastry into 12 equal pieces of 10cm and wrap tightly around prawns.
• Heat a deep fat fryer to 170°C.
• Fry prawns in batches until golden-brown, then drain on kitchen paper and keep warm.
• Combine onion, tomatoes, preserved lemon, harissa, lemon juice, and coriander to make the salsa.
• Rest the salsa for 15 minutes before serving with the prawns and rocket.