Peri Peri Prawns with Peppadew™ Hot Sweet Piquante Peppers
|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|
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.