The Daily Telegraph - The Telegraph Magazine

PIRI-PIRI KINGPRAWN SKEWERS

20 MINS, PLUS 3 HOURS MARINATING

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SERVES 4

— 4 garlic cloves

— 2 red chillies

— 2 roasted red peppers from a jar

— ½ tsp sweet smoked paprika

— 3 tbsp vegetable oil — 1 tbsp white-wine vinegar

— 16 king prawns, in their shells

— 6 sprigs of mint

— 1 lemon

— 100g feta

Chop the garlic cloves. Halve, deseed and roughly chop the chillies. Roughly chop the peppers. Place all of this in a blender with the sweet smoked paprika, vegetable oil, white-wine vinegar and a generous pinch each of salt and pepper, and blitz until smooth.

Put the prawns in a large non-reactive container (big enough to hold them all) and pour over the sauce, then turn the prawns to coat. Seal and place in the fridge for at least three hours, or overnight.

When ready to cook, preheat a griddle pan on high, or light your barbecue. Thread four prawns on to each skewer (if your prawns are particular­ly large you can use two skewers to open them up). Griddle on the hot pan or barbecue for just 2-3 minutes on each side, until pink and charred. Pick and roughly chop the mint leaves while the skewers are cooking. Cut the lemon into wedges. Lay the skewers on a serving board or plate, crumble over the feta and scatter over the mint leaves. Serve with the lemon wedges dotted around for squeezing.

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