ROASTED CHILLI PRAWNS

Roasted chilli prawns image

Finish these Brazilian-style prawn skewers on the barbecue then let everyone peel and dip in smoky chilli dip

Provided by Jennifer Joyce

Time 50m

Number Of Ingredients 9

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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

Steps:

1 In a small frying pan, dry-fry the chillies and garlic until blackened, about 5 mins on a medium heat. Remove and deseed the chillies and take off any loose skin. Peel the garlic, then put in a blender with the chillies, tomato purée, chilli flakes, vinegar, paprika and oil. Add 3 tbsp water and some salt, and blend until fine.
Cut a slit in the back of each prawn about 5cm long, and devein. Toss them with half the marinade, then thread them onto metal skewers, or wooden ones that have been soaked for 10 mins. Heat an outdoor barbecue or use a griddle pan. Grill until deep lines appear, about 5 mins each side, or until the shells turn a deep pink. Serve with the leftover marinade and the lemon wedges to squeeze over.

Nutrition Facts : Calories 58 calories, Fat 3 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 1.1 milligram of sodium