Roasted chilli prawns

Roasted chilli prawns

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(4 ratings)

Prep: 25 mins Cook: 25 mins


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
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  • 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
    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



    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. 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.

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Comments, questions and tips

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19th Jul, 2015
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!!
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