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Peri Peri Prawns With Peppadew™ Hot Sweet Piquante Peppers

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Ingredients
  Peppadew peppers 14 , drained (Hot Sweet Piquante Variety)
  Garlic 3 Clove (15 gm)
  Olive oil 4 Tablespoon
  Lemon juice 2 Tablespoon
  Hot sweet peri peri sauce 2 Tablespoon
  Chopped parsley 4 Tablespoon
  Tiger prawns 24
  Lemon wedges 3
Directions

1. Put 10 Peppadew peppers into a food processor with the garlic, olive oil, lemon juice and peri peri sauce, and blend until smooth. Scrape into a shallow, non-metallic dish that will hold the prawns in a single layer.
2. Chop the remaining peppers and mix with the parsley. Set aside.
3. Rinse the prawns, add to the peri peri mix, cover, and set aside in the fridge for 20 mins or longer. Heat a heavy frying pan on the barbecue over a medium heat. Lift the prawns out of the marinade and spread evenly over the pan. Sizzle for about 2 mins a side, or until they turn evenly pink.
4. To serve, sprinkle with parsley and pepper mixture, with lemon wedges on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Prawn
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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