Name: Piri-piri prawns
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Indian
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)

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Piri-piri prawns

Piri-piri prawns

Sara Buenfeld

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Serves 6

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 5 out of 5.3 ratingsRate

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Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!

Easily doubled

Easily halved

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Alternatives

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Showing items 1 to 3 of 3

Mint relish & raita

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal134
fat8g
saturates1g
carbs1g
sugars0g
fibre0g
protein15g
salt0.63g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

SARA SAYS...

Cooking prawns in their shells makes all the difference to their flavour, but shelling them is messy – so provide finger bowls, too.

Recipe from Good Food magazine, July 2007

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A star rating of 5 out of 5.3 ratings

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