Peri Peri Prawns
Over a year ago
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Ingredients
- 14 Piquante peppers
- 3 garlic cloves
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp peri peri sauce
- 24 tiger prawns
- 4 lime wedges
- 4 tbsp parsley chopped
Accompaniment
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Method
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1. Blitz 10 of the peppers with the garlic, olive oil, lemon juice and peri peri sauce in a blender until smooth. Pour into a non-metallic large dish.
2. Chop the remaining peppers and mix with the parsley.
3. Clean the prawns by using sharp kitchen scissors to slit the back of each prawn from just below the head to the end of the tail in order to remove the intestinal vein. Leaving the tip untouched, squeeze the prawn so the slit gapes to reveal the vein and use a knife tip to lift it out.
4. Rinse the prawns again, add them to the peri peri mixture, cover and allow to marinade to 20 minutes+
5. Heat a skillet on the bbq over medium heat. Spread the prawns evenly over it. Sizzle for about 2 minutes each side or until the prawns turn evenly pink. Sprinkle the parsley and pepper mixture over and serve with the lime wedges.
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