Name: Piri-piri prawn wrap
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 150ml pot soured cream; juice 1 lemon; small pack mint finely chopped; 300g peeled raw king prawns; 4 tsp vegetable oil; 3 large garlic cloves crushed; 1 bird's-eye chilli finely chopped (deseeded if you don’t like it too hot); 1 tsp paprika; 4 large flatbreads; 3 red peppers deseeded and thinly sliced; 3 Little Gem lettuces shredded

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Piri-piri prawn wrap

Piri-piri prawn wrap

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.8 out of 5.4 ratingsRate

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Flavoured with lemon, chilli, garlic and paprika, these spicy prawns pack a serious punch. Add to flatbread with peppers, sour cream and lettuce

Healthy

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Ingredients

Nutrition

Units:

MetricUS

150ml pot soured cream
juice 1 lemon
small pack mint

finely chopped
300g peeled raw king prawns
4 tsp vegetable oil
3 large garlic cloves

crushed
1 bird's-eye chilli

finely chopped (deseeded if you don’t like it too hot)
1 tsp paprika
4 large flatbreads
3 red peppers

deseeded and thinly sliced
3 Little Gem lettuces

shredded

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Nutrition: per serving

kcal437

low
fat13g

low
saturates6g
carbs51g
sugars13g
fibre6g
protein25g
salt1.2g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover and put to one side. Wrap the breads in foil and put in the oven to warm.
step 2

Heat a griddle pan on a medium- high heat. Toss the peppers in the remaining 2 tsp oil, season and cook on the griddle for 5-10 mins until charred and softened (you may need to do this in two batches). Transfer the peppers to an ovenproof dish, cover with foil and put in the oven to keep warm. Add the prawns to the griddle pan and cook for 2-3 mins each side until pink, cooked through and lightly charred. Serve with the warm wraps, lettuce, peppers and soured cream.

Recipe from Good Food magazine, December 2014

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A star rating of 3.8 out of 5.4 ratings

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