Peri Peri prawns
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 1 kg raw king prawns (without head, with shell; fresh or frozen)
- 1 collar flat leaf parsley
- 12 wooden skewers
- 2–3 red chillies
- 1 piece(s) (approx. 15 g) Ginger
- 1 Garlic clove
- 4 TABLESPOONS Lemon juice
- 4 TABLESPOONS Oil
- 1 TABLESPOON chili powder or cayenne pepper
- 1 TABLESPOON Salt
Directions
- 1
Peri-peri sauce: Cut the chillies lengthwise, remove the seeds, wash and finely chop. Peel ginger and garlic and chop finely. Puree everything with the remaining sauce ingredients in a mixer.
- 2
Place skewers in water. Defrost frozen shrimps. Remove from the shell except for the tail tips. Carve lengthwise on the back, remove the dark intestine. Wash shrimps, dab dry. Turn in peri-peri sauce.
- 3
Covered and leave to stand in the refrigerator for 15-45 minutes. The longer they steep, the sharper they become!
- 4
Put prawns on skewers. Fry or grill in a hot pan without fat in 2 portions or on the hot grill for 4-5 minutes.
- 5
Wash parsley, shake dry, pluck leaves. Sprinkle over the prawns in the pan and fry briefly. Serve with a salad.
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