Mint relish & raita
Two spicy Indian dips in one, perfect for a few poppadums
Piri-piri prawns
Serves 6
Easy
Prep:
Cook:
Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!
Skip to ingredients
- 4 tbsp sunflower oil
- 4 garlic clovescrushed
- 2 red chilliesdeseeded and finely chopped
- ¼ tsp sea salt
- ½ tsp paprika
- 18 large fresh prawnsin their shells (with the heads on if possible)
- mintrelish (see 'Goes well with)
Nutrition: per serving
- kcal134
- fat8g
- saturates1g
- carbs1g
- sugars0g
- fibre0g
- protein15g
- salt0.63glow
Method
step 1
Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
step 2
TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.
