United States
Cooking time - 50 mins
Serves - 6
Difficulty - Easy peasy
- 4 red chillies
- 4 garlic cloves, unpeeled
- 3 tbsp tomato purée
- 1 tsp chilli flakes
- 3 tbsp red wine vinegar
- 2 tsp paprika
- 2 tbsp olive oil
- 3 tbsp water
- 24 large raw shell-on prawns
- Lemon wedges, to serve
- Salt, to taste
- In your Whatever Pan, fry the chillies and garlic until darkened for about 5 minutes on medium heat.
- Remove ingredients from your Whatever Pan, take out seeds from chillies and peel the garlic.
- Put both ingredients in a blender with your chilli flakes, tomato purée, chilli flakes, vinegar, paprika and olive oil.
- Add 3 tbsp water and salt, and blend until a fine paste.
- Cut a slit at the back of each prawn and de-vein. Mix the prawns with half the marinade, then place them through skewers.
- Place your Whatever Pan on the stove and grill until lines appear for about 5 mins on each side. You’ll know once it’s ready when the shells turn a deep shade of pink.
- Squeeze over the lemon wedges and serve with the remaining marinade. Enjoy!
