- 4 tbsp 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 cloves, crushed
- 2 red chillies, deseeded and finely chopped
- ¼ tsp sea salt
- ½ tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 18 large fresh prawns in their shells (with the heads on if possible)
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- mint relish (see 'Goes well with)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.