Mozambican-style BBQ peri-peri prawns
Ingredients:
250 g butter — melted
6 medium red chillies — chopped really fine
3 garlic — chopped fine
2 tsp sea salt
white pepper — ground
chives — chopped
2 lemon juice
1 tsp paprika — smoked Spanish
15 medium prawns.
Method:
- Place all the ingredients apart from the prawns in a bowl, and mix well.
- Defrost the prawns overnight in the fridge or in cold water.
- If the prawns are not deveined and pre-cleaned then please do so. (Deveining a prawn is really important. It involves cutting a thin line along the back of a prawn from just behind its head to the tail. Pull that black vein out. Stick your pinkie finger inside the head under running water to remove the innardsof the prawn.)
- Rinse thoroughly. (You want the shell and head to remain intact though!)
- Stick a bamboo skewer through the prawns, lengthways from the tail to the head.
- You want it to keep the prawn straight; you don’t really need it to be sticking out on both sides.
- Pour the marinade mixture over your prawns, and let them marinate for 2–3 hours at room temperature covered in an airtight container.
- When your fire is at a medium heat test it with one prawn.
- If it burns, wait a bit longer. Don’t turn the prawns too much. As soon as the shells of the prawns turn a bright pink colour, they are done. Remove them from the fire immediately.
Recipe source: Food24.com