Roasted chilli prawns

Roasted chilli prawns

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 25 mins Cook: 25 mins

Easy

Serves 6 - 8
Finish these Brazilian-style prawn skewers on the barbecue then let everyone peel and dip in smoky chilli dip

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (8)

  • kcal58
  • fat3g
  • saturates0g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein6g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 red chillies
  • 4 garlic cloves, unpeeled
  • 3 tbsp tomato purée
  • 1 tsp chilli flakes
  • 3 tbsp red wine vinegar
  • 2 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

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

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Prawn

    Prawn

    praw-n

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

  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. 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.

  2. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Huk7
19th Jul, 2015
5.05
I followed this to the letter and whilst a bit of effort, all I can say is WOW! It is well worth the effort, very tasty and not too hot from a chilli perspective. I used it on butterflied chicken breasts marinated before a BBQ (2 hours) and also as a dip and it was very tasty. If you didn't want to dry fry the chillies and garlic then either oven or BBQ would be fine, just take out the cooked sweet flesh of both the chillies and garlic and add to the mix before blending. Very happy!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.