- 4 red chillies
- 4 garlic cloves, unpeeled
- 3 tbsp tomato purée
- 1 tsp chilli flakes
- 3 tbsp red wine vinegar
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 18-24 very large raw shell-on prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- lemon wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
1 In a small frying pan, dry-fry the chillies and garlic until blackened, about 5 mins on a medium heat. Remove and deseed the chillies and take off any loose skin. Peel the garlic, then put in a blender with the chillies, tomato purée, chilli flakes, vinegar, paprika and oil. Add 3 tbsp water and some salt, and blend until fine.
Cut a slit in the back of each prawn about 5cm long, and devein. Toss them with half the marinade, then thread them onto metal skewers, or wooden ones that have been soaked for 10 mins. Heat an outdoor barbecue or use a griddle pan. Grill until deep lines appear, about 5 mins each side, or until the shells turn a deep pink. Serve with the leftover marinade and the lemon wedges to squeeze over.
Malagueta prawnsCalled ‘Malagueta prawns’, the name is Portuguese for the piri-piri chilli in the sauce. Looking at the list of ingredients, you may think it’s hot, but roasting the chillies first and mixing them with vinegar tames them to a mellow, smoky flavour. Lay out plenty of newspaper for everyone to peel the prawns and make a mess.