Ingredients:
- 2 small red chillies (or if not available, 1 tsp chilli flakes), deseeded and chopped
- 4 garlic cloves, peeled and chopped
- 3 tbsp tomato puru00e9e
- 1 tsp chilli flakes
- 3 tbsp red wine vinegar
- 2 tsp paprika
- 2 tbsp olive oil
- Salt
- 18 raw prawns (or if not available, then frozen & defrost them)
- 2 lemons, cut into wedges
Method:
Place the chillies, garlic, tomato purée, chilli flakes, red wine vinegar, paprika and oil into a blender with 70ml water and some salt, and blend until finely chopped.
Dip the prawns in the marinade and thread them onto metal skewers, or wooden ones that have been soaked in water for 10-15 minutes.
Heat an outdoor barbecue or use a griddle pan. Grill the prawns until for five minutes or until they turn a deep pink.
Serve with lemon wedges to squeeze over.
Why not try? Use our succulent chicken breast, cut into chunks, instead of the prawns. Just don’t forget to allow extra cooking time.
