Piri-piri prawns
Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!
- Prep: 10 mins
Cook: 5 mins
- Serves 6
- Easy
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)
Sara says...
Cooking prawns in their shells makes all the
difference to their flavour, but shelling them
is messy – so provide finger bowls, too.
Method
-
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.
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