Malagueta jumbo prawns

Malagueta jumbo prawns

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Prawns and barbecues are a match made in heaven: the tasty crustaceans are easy to grill, taste great with a slight char, and make an interesting alternative to the usual bacon and bangers. Try them with our spicy malagueta marinade for an added kick.

Ingredients

Quantity Ingredient
12 large tiger prawns
or 20 ordinary prawns
4 tablespoons Spicy malagueta marinade
sea salt
freshly ground black pepper
lime wedges, to serve

Method

  1. Peel and devein the prawns, but leave the tail ends on. Place them in a bowl and add 3 tablespoons spicy malagueta marinade. Toss to coat, cover with clingfilm and leave to marinate in the fridge for a couple of hours.
  2. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the grill to high and place the grill rack at the highest level. Thread the prawns on to 4 metal skewers, then brush with the remaining marinade and season with salt and pepper. Barbecue or grill for about 2–3 minutes on each side, until they have turned opaque and are just cooked through. Serve with lime wedges on the side. They’re delicious with biro-biro or coconut rice and a side salad.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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