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 puree
- 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.
