Blend Harissa Pesto ingredients together to form a paste. Set to one side.

In a large saucepan, sweat white onion and garlic in the vegetable oil for a few minutes, add butter until melted.

Break up black rice packet, add to pan.

Add veg stock and mix well, leave to simmer until the rice has absorbed almost all the liquid, it should take on a risotto consistency.

Add spring onions, radishes, and peas. Remove from the heat and add in lemon juice.

Place tiger prawns on a grill tray, dress with a little olive oil, salt and pepper. Place under the grill for 6-8 minutes, or until cooked

Divide rice mix between 3 bowls, place Tiger Prawns on top, drizzle over Harissa Pesto and garnish with Pea Shoots.