Ingredients
The following ingredients have 4 Servings
- 6 long red chillies
- 1 garlic clove, finely chopped
- 1 tablespoon paprika
- 3 tablespoons cider or white wine vinegar
- 100ml sunflower oil
- 24 green prawns, peeled (tails intact), deveined
- 2 tablespoons shredded mint or basil leaves
- Lime or lemon wedges, to serve
Instruction
- Preheat oven to 180°C. Roast chillies 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.
