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very peri-peri...prawns

(2 ratings)
Recipe by
Mike Chetty
Auckland

definitely not for the faint hearted

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For very peri-peri...prawns

  • 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 md
    habanero chilies finely ground
  • 1/4 c
    finely chopped mint leaves
  • 20 ml
    freshly juiced lemon
  • 1 Tbsp
    cumin seeds,ground
  • 250 g
    butter

How To Make very peri-peri...prawns

  • 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!

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