Caipirinhas with pineapple
Though traditionally made with limes, the national cocktail of Brazil can also be made with pineapple or passion fruit
Roasted chilli prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 4 red chillies
- 4 garlic clovesunpeeled
- 3 tbsp tomato purée
- 1 tsp chilli flakes
- 3 tbsp red wine vinegar
- 2 tsp paprika
- 2 tbsp olive oil
- 18-24 very large raw shell-on prawns
- lemonwedges, to serve
Nutrition: per serving (8)
- kcal58
- fat3g
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein6g
- salt1.1g
Method
step 1
1 In a small frying pan, dry-fry the chillies and garlic until blackened, about 5 mins on a medium heat. Remove and deseed the chillies and take off any loose skin. Peel the garlic, then put in a blender with the chillies, tomato purée, chilli flakes, vinegar, paprika and oil. Add 3 tbsp water and some salt, and blend until fine.
step 2
Cut a slit in the back of each prawn about 5cm long, and devein. Toss them with half the marinade, then thread them onto metal skewers, or wooden ones that have been soaked for 10 mins. Heat an outdoor barbecue or use a griddle pan. Grill until deep lines appear, about 5 mins each side, or until the shells turn a deep pink. Serve with the leftover marinade and the lemon wedges to squeeze over.
