Prawns marinated in the African - Portuguese piri piri sauce. The amount of heat in the marinade can be varied depending on your own taste.
Serves 2 - 4
Preparation Time: 10 minutes plus marinating time (preferably overni
Herbs and Spices Required:
1 tbsp Coriander Leaf or 2 tbsp fresh, chopped Coriander Leaf
1 tsp Piri Piri Seasoning
8 large prawns, cleaned, deveined but with tails left on
juice of 2 lemons
2 tbsp cider vinegar
2 cloves garlic, minced
1 small onion, chopped finely
2 fresh chilies, deseeded and finely chopped (optional)
2 - 4 metal or wooden skewers for cooking (optional)
Herbs and Spices as listed above
Mix all the ingredients except the prawns in a large bowl. Remove half of the marinade to a separate bowl and reserve for a dipping sauce.
Add the prawns to the marinade and coat well. Place in a fridge to marinate, overnight if possible.
When ready to cook, thread the prawns onto the skewers if using (soak wooden skewers first to prevent burning). Pour any remaining used marinade into a small pan and bring to the boil. Place the prawns on the BBQ or under a hot grill and cook on each side for a few minutes. The exact cooking time will vary with the size of prawns used. Take care not to overcook. Baste as they cook with the boiling marinade.
Serve immediately with the dipping sauce.