Peri-peri prawn skew­ers

Glamour (South Africa) - - Food -

In­gre­di­ents

20 large prawns, un­peeled Lemon wedges

FOR THE PERI-PERI SAUCE

4 red chill­ies 8 gar­lic cloves, un­peeled 30ml to­mato paste Juice of 2 lemons 60ml red wine vine­gar 30ml smoked pa­prika 90ml olive oil Soak the wooden skew­ers in cold wa­ter for 15 min­utes.

Place the chill­ies and gar­lic in a small fry­ing pan over a medium heat and dry fry for five min­utes. It should start to blacken. When cool, peel the gar­lic and de­seed the chill­ies. Blend with the re­main­ing in­gre­di­ents un­til smooth to make a sauce. Sea­son with salt.

Re­move the heads and legs of the prawns. Us­ing kitchen scis­sors, cut a slit along the back of each prawn and re­move the diges­tive tract. Put the prawns in a bowl and add half the peri-peri sauce. Toss to coat. Thread the prawns onto the skew­ers.

Braai prawns on a high heat for about three min­utes per side. Braai marks should ap­pear and the shells should turn a deep pink colour. Re­move prawns from the braai.

Serve with the re­main­ing peri-peri sauce and lemon wedges.

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