Featured Pinch Tips Video
- 2 kg
- large (tiger/pink prawns) or langoustines with shells,heads intact
- 1 1/2 tsp
- 400 ml
- tomato sauce
- 10 clove
- fat garlic finely crushed
- 1 tsp
- peri-peri powder
- 2 medium
- habanero chilies finely ground
- 1/4 c
- finely chopped mint leaves
- 20 ml
- freshly juiced lemon
- 1 Tbsp
- cumin seeds,ground
- 250 g
1devein prawns,remove legs.
wash thoroughly and drain well.
2place prawns/langoustines into large glass dish,add salt,mint leaves,200 mls tomato sauce,ground habanero chilies,lemon juice,garlic,cumin powder and peri-peri powder.
3mix thoroughly so that all prawns are well coated and marinate for at least 1 hour.
switch oven to grill and melt butter in a big grilling pan.
add remaining tomato sauce to prawns and stir well.
4add prawns together with the marinade to the melted butter in the grilling pan and place under the grill for about 25 minutes.
turn prawns in pan every 5 minutes to prevent from burning on one side,using tongs.
5grill until prawns/langoustines are done and sauce is thick.
6serve with spiced rice or crusty bread..with a green tossed salad..
7ensure you have a box of tissues..and lots of ice cold beer readily available.....enjoy!