Spicy Peri Peri Prawns
Yummy Medley recipe - African
- Prep time
- 2 hr
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 red bell pepper
- 6 red birds eye chillis (adjust to suite your preferred heat level)
- 8 cloves garlic
- 1/2 cup extra virgin olive oil
- 3 tbsp red or white wine vinegar
- 1/2 tsp smoked paprika
- 2 tsp salt
- 1 pound of cleaned shell on tiger prawns
Instructions
- 1
Lightly char the red bell pepper on an open flame, or under a broiler; place in a brown paper bag or in a sealed container to soften, then rinse off the charred skin under running water.
- 2
Roast garlic in a 300F oven with about 1/2 a tsp of olive oil for 5 minutes and allow to cool.
- 3
Blend red bell peppers, chilli, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.
- 4
With about 1/2 a cup of the peri peri sauce, marinade the the prawns in a closed container in a refrigerator for at least 1 hr or over night.
- 5
Allow the prawns to come to room temperature for about 1 hr before cooking.
- 6
In a hot skillet, sear one side of the prawns and allow to cook for 5 minutes. turn over, and cook the other side for another 5 minutes.
- 7
Serve hot with a suitable side dish or on its own with some extra peri peri sauce on the side.