Piri-piri prawns
Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Low-fat
- 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.
Sara says...
Cooking prawns in their shells makes all the difference to their flavour, but shelling them is messy - so provide finger bowls, too.
Per serving
134 kcalories, protein 15.0g, carbohydrate 1.0g, fat 8.0 g, saturated fat 1.0g, fibre 0.0g, salt 0.63 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4565/
http://www.bbcgoodfood.com/recipes/4565/
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Ingredients
- 4.0 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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Low-fat
Ingredients
- 4.0 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)
Per serving
134 kcalories, protein 15.0g, carbohydrate 1.0g, fat 8.0 g, saturated fat 1.0g, fibre 0.0g, salt 0.63 g
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