Sauce Ingredients:
2 cups red pepper, chopped
1 sweet potato, chopped
1 cups coconut milk
1/4 cup cooking cream
1/4 cup butter
1/4 cup Rose Harissa Seasoning

• Start by preheating the oven to 350°F.
• Toss red peppers and sweet potatoes in olive oil until evenly coated.
• Roast vegetable mix in the oven until fully cooked and soft, about 15 minutes. Remove from oven and add the mixture to blender and puree.
• Add puree to a pre-heated deep pan, flavour with Rose Harissa seasoning, and let simmer on medium-high for about 5 minutes, stirring often.
• Reduce temperature to medium-low and add coconut milk, butter and cooking cream.
• Let simmer until a creamy textured sauce is achieved.

Dish Ingredients:
6-8 pcs prawns
1/4 cup olive oil
1/8 cup lemon juice
4 cups Rose Harissa sauce
1/4 cup Rose Harissa Seasoning

• Preheat oven to 350°F.
• Skin and marinate prawns with Rose Harissa seasoning and olive oil.
• Place on a roasting pan and roast for up to 10 minutes.
• Remove from pan and add the prawns to the Rose Harissa sauce.
• Let simmer for another 5 minutes on low heat, allowing for sauce and flavour to infuse.
• Garnish with your favourite fresh herb.