Piri-piri prawns

By: James Martin
From: Fast Cooking
Serves: 4
Photographer: Tara Fisher

Portuguese in origin, piri-piri sauce is becoming more and more popular, and since it works very well with any meat and fish, and can be made really quickly, it’s definitely a handy one to know. The basis is the lemon and spices, and it often includes bay leaves, basil and oregano, but there are lots of different ways of making it.

Ingredients

Quantity	Ingredient
4	garlic cloves
2	fresh red chillies
1 tablespoon	chilli flakes
1	lemon, juiced and grated zest
1 tablespoon	smoked paprika
50ml	olive oil
20ml	red wine vinegar
400g	large raw prawns, peeled
1 tablespoon	fresh coriander leaves
	sea salt
	freshly ground black pepper
	crusty bread, to serve

Method

First, make the piri-piri sauce. Chop the garlic and chillies and place in a small food processor with the chilli flakes, lemon zest and juice, smoked paprika, olive oil and vinegar. Blitz until smooth.
Pour the sauce over the prawns and season with salt and pepper. Heat a large non-stick frying pan, add the prawns and cook for 1–2 minutes on each side, until the prawns are pink.
While the prawns are cooking, chop the coriander. Sprinkle with coriander and serve with crusty bread.

Tags:: James Martin; Saturday Kitchen; quick meals

Piri-piri prawns

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