1 red chili, seeded and finely chopped,
plus extra whole chilies to garnish
2.5ml ground coriander
1 garlic cloves crushed
juice of 1/2 lime
2 tbsp olive oil
20 large raw prawns in the shell, heads
removed and deveined
salt and freshly ground black pepper
For the Aļoli
2 garlic cloves, crushed
5ml Dijon mustard
To make the
aioli, mix the mayonnaise, garlic and mustard in small bowl and set
aside. Mix the chopped chili, paprika, coriander, garlic, lime juice and
olive oil in a bowl. Season to taste with salt and freshly ground black
pepper. Add the prepared prawns and mix well. Cover and leave to
marinate in a cool place for 30 minutes.
prawns on to skewers and grill or barbecue, basting and turning the
skewers frequently, for 6-8 minutes, or until the prawns are pink. Serve
with the aioli, garnished with whole chilies.
a Portuguese hot pepper sauce. The name means "small chili".