Pilpelchuma (or harissa) prawns with spring onions

Simple Too, p. 115

There is a spicy snack from Mumbai called koliwada that inspired this dish, made from prawns coated in spices then deep-fried. We’ve shortened the process by starting off with our pilpelchuma paste, a smoky and spicy Jewish-Libyan chilli and garlic condiment. It’s wonderfully intense and distinct but, as an alternative, rose harissa also works. Adding asparagus (or green beans, when asparagus is not in season) will turn this into more of a main event. Serve with rice and soured cream for a quick supper for two.