Roasted chilli prawns

Roasted chilli prawns

Roasted chilli prawns

Finish these Brazilian-style prawn skewers on the barbecue then let everyone peel and dip in smoky chilli dip

  • Serves 8
  • Easy

Nutrition per serving

  • Calories 58
  • Carbohydrates 2
  • Saturated Fat 0
  • Sugar 1
  • Protein 6
  • Fat 3
  • Fiber 0
  • Salt 1.1

Ingredients

  • 4 red chillies

  • 4 garlic cloves, unpeeled

  • 3 tbsp tomato purée

  • 1 tsp chilli flakes

  • 3 tbsp red wine vinegar

  • 2 tsp paprika

  • 2 tbsp olive oil

  • 18-24 very large raw shell-on prawns

  • lemon wedges, to serve

Malagueta prawns

Called ‘Malagueta  prawns’, the name  is Portuguese for  the piri-piri chilli  in the sauce.  Looking at the  list of ingredients,  you may think it’s  hot, but roasting the chillies first  and mixing them  with vinegar tames  them to a mellow,  smoky flavour.  Lay out plenty  of newspaper for  everyone to peel  the prawns and  make a mess.





Method

  1. 1 In a small frying pan, dry-fry the chillies and garlic until blackened, about 5 mins on a medium heat. Remove and deseed the chillies and take off any loose skin. Peel the garlic, then put in a blender with the chillies, tomato purée, chilli flakes, vinegar, paprika and oil. Add 3 tbsp water and some salt, and blend until fine.

  2. Cut a slit in the back of each prawn about 5cm long, and devein. Toss them with half the marinade, then thread them onto metal skewers, or wooden ones that have been soaked for 10 mins. Heat an outdoor barbecue or use a griddle pan. Grill until deep lines appear, about 5 mins each side, or until the shells turn a deep pink. Serve with the leftover marinade and the lemon wedges to squeeze over.