BBQ or pan-grilled, marinading tiger prawns in piri-piri (or peri-peri in English) sauce is a popular way of infusing these meaty delights with bold spices (overnight from frozen) before grilling them in Portugal. Serve with a cool beer or Vihno Verde to transport your tastebuds to sunny shores
Ingredients:
- 1kg tiger prawns
- 200 ml homemade or store-bought Piri-Piri Sauce
- 2 lemons, cut into wedges
- Wooden or metal skewers (optional)
- Salt
Method:
- In a sealable container (tupperware or plastic bag both work too), toss the prawns and piri-piri sauce to coat, then place in the fridge to marinate for 3 hours or overnight if using completely frozen prawns
- Once ready to cook, heat charcoal grill or grilling pan to medium high. Season your prawns with a touch of extra salt and if using skewers, thread them in. Feel free to remove the head if you prefer. (If you're using wooden skewers and a charcoal grill, place your skewers in water for a few minutes before treading the prawns in so they don't burn)
- Grill the prawns for 3 minutes on each side
- For an extra spicy kick, brush the skewers with fresh piri-piri sauce before serving or just plate them alongside your lemon wedges for a citrusy flavour
- Enjoy!
