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Piri Piri Prawns
Spicy African-Portuguese prawns - jumbo prawns grilled in fiery piri piri butter, served sizzling with crusty bread for dipping.
đ§ Ingredienser
- 600 g Jumbo prawns(peeled and deveined, tail on for presentation. If using shell-on, ensure they are thoroughly cleaned.)
- 100 g Unsalted butter(softened at room temperature)
- 4-6 Piri piri chilies(fresh, or dried if fresh are unavailable. Adjust quantity based on desired heat level. Remove seeds for less heat.)
- 4 cloves Garlic(peeled and roughly chopped)
- 3 tbsp Lemon juice(freshly squeezed)
- 2 tbsp Fresh parsley(finely chopped, plus extra for garnish)
- 1/2 tsp Salt(or to taste)
- 1 loaf Crusty bread(sliced and lightly toasted, for serving)
đšâđł Instruktioner
- 1
Prepare the prawns: If your prawns are not already peeled and deveined, do so now. Make a shallow cut lengthwise down the back of each prawn (this is called butterflying). This allows the piri piri butter to penetrate and ensures even cooking. Pat the prawns dry with paper towels.
â±ïž 10 minutes - 2
Make the piri piri butter: In a small food processor or blender, combine the piri piri chilies (stems removed, and seeds removed if you prefer milder heat), chopped garlic, lemon juice, and salt. Pulse until a coarse paste forms. Add the softened butter and chopped parsley. Blend until well combined and the mixture is a vibrant orange-red color. Taste and adjust seasoning if necessary.
â±ïž 5 minutes - 3
Cook the prawns: Heat a grill pan or outdoor grill to medium-high heat (approximately 200-230°C / 400-450°F). Lightly oil the grill grates to prevent sticking. Place the butterflied prawns on the hot grill. Cook for 2-3 minutes per side, until the prawns turn pink and opaque and are slightly charred. Be careful not to overcook, as they can become tough.
â±ïž 4-5 minutes - 4
Finish and serve: Once the prawns are cooked, remove them from the heat. Generously spoon the piri piri butter over the hot prawns while they are still on the grill or immediately after removing them. The residual heat will melt the butter, creating a luscious sauce. Garnish with extra chopped parsley. Serve immediately, sizzling hot, with the toasted crusty bread on the side for dipping into the flavorful, spicy butter.
â±ïž 1 minute
đĄ Proffstips
- âFor a less spicy version, remove the seeds and membranes from the piri piri chilies before blending.
- âEnsure your butter is truly softened (but not melted) for easy mixing with the chili paste.
- âGrilling time will vary depending on the size of the prawns and the heat of your grill. Watch for the tell-tale pink color and opaque flesh.
- âHave all your ingredients prepped and ready before you start cooking, as prawns cook very quickly.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Oven-baked: Spread butterflied prawns on a baking sheet, top with piri piri butter, and bake at 200°C (400°F) for 8-10 minutes, or until cooked through.
- Serve with garlic rice or a fresh green salad for a more substantial meal.
- Add a splash of white wine or a pinch of smoked paprika to the butter for an extra layer of flavor.