Piri-piri Prawns
This delectable recipe features succulent prawns marinated in a flavorful mix of sunflower oil, garlic, chili, sea salt, and paprika. Perfect for a barbecue, these prawns are grilled to perfection, transforming from grey to a vibrant pink hue. Served with a zesty mint relish, this dish is a delightful combination of bold flavors that are sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 4 tbsp sunflower oil
- 4 garlic cloves , crushed
- 2 red chillies , deseeded and finely chopped
- ¼ tsp sea salt
- ½ tsp paprika
- 18 large fresh prawns in their shells (with the heads on if possible)
- mint relish (see 'Goes well with)
Instructions
- Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
- TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 134 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Protein Content: 15 grams protein
- Sodium Content: 0.63 milligram of sodium
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