1 red chili, seeded and finely chopped,
plus extra whole chilies to garnish
2.5ml paprika
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
150ml mayonnaise
2 garlic cloves, crushed
5ml Dijon mustard
Method :
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.
Thread the
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.
Piri-piri is
a Portuguese hot pepper sauce. The name means "small chili".
