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Barbecued piri piri prawns
Barbecued piri piri prawns
0 Likes
Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Spicy prawns, cold beers, and great company: the perfect summer Sunday vibe!
Ingredients:
  • 6 long red chillies
  • 1 garlic clove, finely chopped
  • 10.00 gm paprika
  • 60.00 ml cider or white wine vinegar
  • 100ml sunflower oil
  • 24 green prawns, peeled (tails intact), deveined
  • 40.00 ml shredded mint or basil leaves
  • Lime wedges or lemon wedges, to serve
Instructions:
  • Preheat the oven to 180°C. Roast chillies on a tray for 8-10 minutes until soft and lightly browned. Chop the roasted chillies (remove seeds for less heat if desired) and combine them with garlic, paprika, vinegar, 1/3 cup (80ml) oil, and 2 teaspoons salt in a small pan over medium-low heat. Simmer for 2 minutes. Allow the mixture to cool slightly, then blend in a processor until smooth and completely cool. Toss the prawns with 2-3 tablespoons of the sauce. Heat 1 tablespoon oil on a barbecue hotplate or in a wok over high heat. Cook the prawns, turning, for 4 minutes until cooked. Toss with herbs and serve with lime. Any leftover sauce can be stored in the fridge for up to 1 month.

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