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Piri Piri King Prawns SERVES : 4 | PREPARATION TIME 10 MINUTES | COOKING TIME 5 MINUTES 

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Piri Piri King Prawn

ABOUT THE RECIPE 

Our Piri Piri King Prawn recipe is great for eating outdoors in summer. 

METHOD 

Place chillies, and garlic in a frying pan over a medium heat and dry fry for around 6 minutes. Once cooled peel the garlic and deseed chillies (if you dont want it too hot). Place garlic and chillies into a blender along with the remaining ingredients for the piri piri sauce and blend until smooth. 
 
Pre-soak Bamboo skewers for at least 30 minutes in water, this will prevent the skewers from burning on the BBQ. Preheat a BBQ or griddle to a medium-high heat. Remove heads and legs from the prawns (though Poppa Wan likes to leave these on) and carefully cut along the back of the prawns and remove the digestive track or vein (as some call it). 
 
Place prawns into a bowl along with half of the piri piri sauce and mix ensuring each prawn has a liberal coating of the sauce. Thread 2-3 prawns onto each skewer and cook for around 3 minutes on each side. 
 
Serve with the remaining piri piri sauce along with a wedge lemon. 

INGREDIENTS 

24 Large raw King Prawns (Shell On but if you wish you can shell first) 
Bamboo Skewers 
Lemon wedge to serve 

PIRI PIRI SAUCE 

4 Large thin red chillis 
7 cloves of garlic (unpeeled) 
2 teaspoons of concentrated tomato puree 
2 lemons (juiced) 
45ml red wine vinegar 
3 teaspoons of smoked parika 
2 tablespoons of olive oil 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Piri Piri King Prawn

ABOUT THE RECIPE 

Our Piri Piri King Prawn recipe is great for eating outdoors in summer. 

METHOD 

Place chillies, and garlic in a frying pan over a medium heat and dry fry for around 6 minutes. Once cooled peel the garlic and deseed chillies (if you dont want it too hot). Place garlic and chillies into a blender along with the remaining ingredients for the piri piri sauce and blend until smooth. 
 
Pre-soak Bamboo skewers for at least 30 minutes in water, this will prevent the skewers from burning on the BBQ. Preheat a BBQ or griddle to a medium-high heat. Remove heads and legs from the prawns (though Poppa Wan likes to leave these on) and carefully cut along the back of the prawns and remove the digestive track or vein (as some call it). 
 
Place prawns into a bowl along with half of the piri piri sauce and mix ensuring each prawn has a liberal coating of the sauce. Thread 2-3 prawns onto each skewer and cook for around 3 minutes on each side. 
 
Serve with the remaining piri piri sauce along with a wedge lemon. 

INGREDIENTS 

 
24 Large raw King Prawns (Shell On but if you wish you can shell first) 
Bamboo Skewers 
Lemon wedge to serve 
 

PIRI PIRI SAUCE 

4 Large thin red chillis 
7 cloves of garlic (unpeeled) 
2 teaspoons of concentrated tomato puree 
2 lemons (juiced) 
45ml red wine vinegar 
3 teaspoons of smoked parika 
2 tablespoons of olive oil 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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