Roasted Chilli Prawns
These Brazilian prawn skewers are finished on the barbecue and served with a smoky chilli dip for peeling and dipping. The marinade is made from blackened chillies and garlic, blended with tomato purée, vinegar, and spices. Large shell-on prawns are deveined, coated in the marinade, and grilled until deeply marked and pink. Serve with lemon wedges for squeezing over. This dish serves 8 people and takes about 50 minutes to prepare and cook.
Ingredients
- 4 red chillies
- 4 garlic cloves unpeeled
- 3 tbsp tomato purée
- 1 tsp chilli flakes
- 3 tbsp red wine vinegar
- 2 tsp paprika
- 2 tbsp olive oil
- 18-24 very large raw shell-on prawns
- lemon wedges, to serve
Method
- Dry-fry the chillies and unpeeled garlic in a small pan without oil until they blacken, which should take about 5 mins. Once cool, deseed the chillies and remove any loose skin. Peel the garlic cloves. Place them in a blender with the tomato purée, chilli flakes, red wine vinegar, paprika, and olive oil. Add 3 tbsp water and a pinch of salt, then blend the mixture until it becomes a fine paste.
- Make a 5cm long cut along the back of each raw prawn and remove the vein. Combine the prawns with half of the prepared marinade. Thread them onto metal skewers, or use wooden ones that have been soaked for 10 mins. Heat your barbecue or a griddle pan. Cook the skewers for about 5 mins on each side, until clear grill marks form and the shells turn a deep pink colour. Present them with the remaining marinade and lemon wedges on the side.
Nutrition (per serving)
Calories58 kcal
Fat3 g
Carbs2 g
Sugars1 g
Protein6 g
Sodium440 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebrazilian
DietGluten-free
