Very Peri-Peri...Prawns

Mike Chetty

By
@MikesKitchen

definitely not for the faint hearted


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Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Ingredients

2 kg
large (tiger/pink prawns) or langoustines with shells,heads intact
1 1/2 tsp
salt
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
butter

Directions Step-By-Step

1
devein prawns,remove legs.
wash thoroughly and drain well.
2
place 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.
3
mix 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.
4
add 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.
5
grill until prawns/langoustines are done and sauce is thick.
6
serve with spiced rice or crusty bread..with a green tossed salad..
7
ensure you have a box of tissues..and lots of ice cold beer readily available.....enjoy!

About this Recipe

Course/Dish: Fish, Seafood Appetizers
Hashtags: #hot, #seriously