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BBQ Prawns with Roast Chilli Salsa

  • Serves4
  • DifficultyEasy
24 raw tiger prawns, shells on
3 cloves garlic, peeled and crushed
1 teaspoon chilli flakes
1 tablespoon olive oil
Sea salt and black pepper
For the salsa
4 ripe tomatoes
2 red chillies
4 spring onions
1 clove garlic, peeled and crushed
1 teaspoon chipotle paste
Juice of 1 to 2 limes

oss the prawns with the garlic, chilli flakes and oil, cover with clingfilm and refrigerate for 1 to 2 hours, or overnight if possible. Meanwhile, make the salsa. Preheat the barbecue to a high heat, lay the tomatoes, chillies and spring onions on the grill and cook for 3 to 4 minutes until charred and starting to soften.

Remove from the grill and transfer to a chopping board. Roughly chop everything together then tip into a liquidiser and add the remaining ingredients. Pulse to a rough purée then season to taste and set aside. Meanwhile remove the prawns from the fridge and bring to room temperature. Lay the prawns on the grill and cook for 1 to 2 minutes on each side until pink. Transfer to a platter and serve with the salsa and lime wedges.

BBQ Prawns with Roast Chilli Salsa

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