Piri-piri prawns

Prep: 10 mins Cook: 5 mins

Easy

Serves 6
Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal134
  • fat8g
  • saturates1g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein15g
  • salt0.63g
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Ingredients

  • 4 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 garlic clove, crushed
  • 2 red chilli, deseeded and finely chopped
  • ¼ tsp sea salt
  • ½ tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 18 large fresh prawn in their shells (with the heads on if possible)
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • mint relish (see 'Goes well with)
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

  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.

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Comments (1)

baccicreal's picture
5

I totally loved these!

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