Prawns lm recipe

Large prawns named after Lourenço Marques, the colonial name of Maputo, marinated in piri-piri chilli, lemon and garlic, then grilled on skewers and basted with the hot marinade.

4 hours and 20 minuteseasy8 ingredients

Ingredients

• 20 large prawns
• 3 piri-piri chillies
• 2 lemons
• 4 clove garlic
• 6 tbsp vegetable oil
• 2 tbsp butter
• 2 tbsp parsley
• 1 tsp salt

How to make Prawns lm

1. Clean and devein 20 large prawns, leaving the tails on; split the biggest ones lengthwise if you like.
2. Mix 6 tbsp oil, 3 finely chopped red piri-piri chillies, the juice of 2 lemons, 4 finely chopped garlic cloves, 2 tbsp chopped parsley and 1 tsp salt; set half aside as a dipping sauce.
3. Coat the prawns with the other half and refrigerate for several hours, up to 24 hours.
4. Lift out the prawns, pour the used marinade into a small pan with 2 tbsp butter and bring it to the boil to make a basting sauce.
5. Thread the prawns onto skewers and cook over a very hot grill for 2 to 3 minutes per side, turning once and basting with the hot sauce, until pink and just cooked.
6. Serve at once with the reserved sauce for dipping, with rice or bread.

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