Piri Piri Prawns
24 large raw prawns, peeled & de-veined leaving the tails intact
Piri Piri Sauce:
1 large red pepper
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 large red chillies, seeded
2 garlic cloves
From: Olive Magazine
- Put the pepper in a hot oven and cook until the skin is blackened and puffed all over, or put the pepper on a hot barbeque grill, turning often with tongs and cook until blackened all over, then put in a clean plastic bag until cool enough to handle. Peel and seed the pepper without being too fussy as the odd blackened bit will add flavour (don’t rinse under water as you’ll lose the flavour).
- Put the pepper in a food processor with the other piri piri ingredients. Whizz until you have a fiery red paste. Put in a bowl, cover an set aside. This will keep in the fridge for a few days.
- Put the prawns in a bowl and add the marinade, tossing them around to coat evenly. Set aside for 30 minutes.
- Preheat the barbeque hotplate to high or cook on direct high heat over charcoal and drizzle with a little olive oil to grease (you may find it easier to skewer the prawns if cooking over a charcoal grill). Cook the prawns for 2 minutes on each side, so they turn bright pink all over. Generously brush the prawns with any leftover marinade and quickly turn them so the marinade cooks just a little. Quickly remove the prawns and serve with lots of finger bowls and napkins.