Piri-piri prawns

Piri-piri prawns

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Portuguese in origin, piri-piri sauce is becoming more and more popular, and since it works very well with any meat and fish, and can be made really quickly, it’s definitely a handy one to know. The basis is the lemon and spices, and it often includes bay leaves, basil and oregano, but there are lots of different ways of making it.

Ingredients

Quantity Ingredient
4 garlic cloves
2 fresh red chillies
1 tablespoon chilli flakes
1 lemon, juiced and grated zest
1 tablespoon smoked paprika
50ml olive oil
20ml red wine vinegar
400g large raw prawns, peeled
1 tablespoon fresh coriander leaves
sea salt
freshly ground black pepper
crusty bread, to serve

Method

  1. First, make the piri-piri sauce. Chop the garlic and chillies and place in a small food processor with the chilli flakes, lemon zest and juice, smoked paprika, olive oil and vinegar. Blitz until smooth.
  2. Pour the sauce over the prawns and season with salt and pepper. Heat a large non-stick frying pan, add the prawns and cook for 1–2 minutes on each side, until the prawns are pink.
  3. While the prawns are cooking, chop the coriander. Sprinkle with coriander and serve with crusty bread.
Tags:
James Martin
Saturday Kitchen
quick meals
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