Super Simple Piri-Piri King Prawns

King Prawn Piri Piri

 

A really easy and tasty recipe!

Ingredients – Serves 4 (as a starter or as a tapas dish)

400-500g Raw King Prawns

1 Large Fresh Red Chilli, it’s up to you what strength of chilli you use and how much you add depending on how spicy you want it to be.

Garlic and Chilli3 Large Garlic Cloves

1 Tablespoon Olive Oil

½ Glass of Dry White Wine

1 Teaspoon Coriander Paste (you can use fresh coriander if you prefer, I just find the paste really handy!)

 

 

Finely chop the garlic and slice the chilli, I like to leave my chilli pieces quite large so they flavour the dish but if the diner wishes to pick them out while eating it’s easy to do so.

Sliced Chilli

In a plastic tub or casserole dish (with a lid) add all the ingredients, the prawns, chopped garlic and chilli, olive oil, coriander paste and wine. Give it all a good mix, I like to use a plastic tub so I can seal the lid and give it a good shake!

Piri Piri King Prawns

Always use raw prawns as the will absorb the flavours better than cooked ones and will have a better texture when cooked. Cooked ones re-cooked (heated) can be a bit chewy.

Place the mixture in the fridge for at least 30 minutes, I like to leave it for a couple of hours if possible, and let the king prawns absorb all the flavours.

When you are ready to cook, add the prawns and all the mixture to a sauce pan and cook on a high heat until all the prawns are pink this only takes 5-10 minutes. Serve in a warmed dish.

Piri Piri Prawns

 

This recipe is so versatile as the prawns can be served alone with some crusty bread to dip up the juices, or served with rice and I love to add the prawns and all the liquid to some spaghetti or tagliatelle. You could also let them go cold and have them with a salad.

Based on the Portuguese dish of ‘Gambas (prawns) Piri-Piri’ this is a really delicious and easy to make, great to serve as a starter or as a tapas dish.

 

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Comments

  1. Wow… that looks amazing!

    And gluten free, too, right?