Prawns Peri-Peri

Show

Breakfast with Barr,

Presenter

Peter Barr

Published

Wednesday 28th November

The words Pili-Pili, Piri-Piri, and Peri-Peri all are used to refer to hot chilli peppers, sauces and marinades made from them, and foods cooked with those sauces and marinades. This spicy hot marinade can be used on any meat you grill or broil: chicken, shrimp or prawns or beef.

Chef: Luke Bolton
Catch Luke on Breakfast every Wednesday around 7.30am, with F’n‘B

Ingredients:
500g fresh prawns shelled and de-veined (leave tails on)
2 or 3 hot fresh chilies de-seeded
2 large lemons zested and juiced
4 tblspns olive oil
½ tblspn cayenne pepper
2 tspns garlic powder
1 tblspn paprika
1 tspn salt
Small handful of washed chopped parsley and coriander

Method:
In a food processor with a blade attachment add the lemon, lemon zest, chilies and olive oil.

Add garlic powder, half the paprika and cayenne pepper and salt. Blitz to a smooth paste and taste.

Now, this is your chance to stay your hand if it’s too hot as it will get hotter after it has sat in your fridge for a day. If you want it hotter, chuck in the rest of the paprika and cayenne pepper. At the end, when you have finished blitzing add the chopped parsley and coriander.

Now, you can either marinate your prawns with a good drizzle of peri peri over them or drizzle over them as they grill on the barbecue.

Serve with a wedge of lime and a cold beer.