Ingredients:
1 garlic clove, finely chopped
1 tbsp paprika
3 tbsps cider or white wine vinegar
100ml sunflower oil
24 green prawns, peeled (tail intact), deveined
2 tbsp shredded mint or basil leaves
Lime or Lemon wedges, to serve
Method:
Preheat oven to 180C.
Roast chilies on a tray for 8-10 minutes until soft and lightly browned.
Chop, removing seeds for less heat if desired and add to a small pan over medium low heat with garlic, paprika, vinegar, 1/3 cup (80ml) oil and 2 teaspoons salt.
Simmer 2 minutes.
Cool slightly, then blend in a processor until smooth and cool completely.
Toss prawns with 2 -3 tablespoons sauce (leftover sauce will keep for 1 month, covered, in the fridge).
Heat remaining 1 tablespoon oil on a barbecue hotplate or in a wok on high heat.
Cook prawns, turning for 4 minutes until cooked, then toss with herbs and serve with lime.
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