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How to make Barbecued piri piri prawns

Yield = 6
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • 6 long red chillies
  • 1 garlic clove, finely chopped
  • 1 tablespoon paprika
  • 3 tablespoons cider or white wine vinegar
  • 100ml sunflower oil
  • 24 green prawns, peeled (tails intact), deveined
  • 2 tablespoons shredded mint or basil leaves
  • Lime wedges or lemon wedges, to serve

Method

  • Step 1 Preheat oven to 180°C. Roast chillies on a tray for 8-10 minutes until soft and lightly browned. Chop (removing seeds for less heat if desired) and add to a small pan over medium-low heat with garlic, paprika, vinegar, 1/3 cup (80ml) oil and 2 teaspoons salt. Simmer 2 minutes. Cool slightly, then blend in a processor until smooth and cool completely. Toss prawns with 2-3 tablespoons sauce (leftover sauce will keep for 1 month, covered, in the fridge). Heat remaining 1 tablespoon oil on a barbecue hotplate or in a wok on high heat. Cook prawns, turning, for 4 minutes until cooked, then toss with herbs and serve with lime.