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Peri-Peri Prawns PDF Print E-mail
Written by yorky   
ImageIngredients
  • 1 Fresh red chili, finely chopped
  • 1/2 tsp Paprika
  • 1/2 tsp Ground coriander seeds
  • 1 Garlic clove, crushed
  • 1 tblsp Lime juice
  • 2 tblsp Olive oil
  • 20 Large raw prawns
  • Salt
  • Ground black pepper
  • Whole red chilies, to garnish
Aioli
  • 150 ml Mayonnaise
  • 2 Garlic cloves, crushed
  • 1 tsp Prepared mustard
Method

Mix the mayonnaise, garlic and mustard in a bowl and set aside.

Devein the prawns and remove the heads, leaving the shells on.

Make the marinade by mixing the chili, paprika, coriander, garlic, lime juice and olive oil in a glass bowl. Add salt and pepper to taste. Pour over the prawns and mix well. Cover and leave in a cool place for 30 minutes, stirring occasionally.

Thread the prawns onto metal skewers and cook under the grill or on the barbeque, turning and basting frequently for 6 to 8 minutes until pink.

Serve with the aioli dip garnished with the fresh red chilies.

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