Provide finger bowls with lemon and plenty of paper napkins for this much loved ultimate ‘finger food’.
YOU WILL NEED
- 16 large black tiger prawns
- Ina Paarman’s Chilli & Garlic Seasoning
- olive oil
- ½ cup (125 ml) Ina Paarman’s Peri-Peri Marinade
- 1 lime or lemon
- kebab sticks
Sweet Chilli Dipping Sauce
- 1 x 320 g Ina Paarman’s Sweet Chilli Chutney
If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Remove the heads.
Cut through the hard shell along the backs, with a pair of kitchen scissors, and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse prawns in clean water.
Skewer the prawns with wooden toothpicks to keep them flat. Season each prawn lightly with Chilli & Garlic Seasoning and drizzle generously with olive oil. Leave covered in the fridge with an ice brick on top until ready to cook.
Prepare a hot griddle pan and cook the prawns, meaty side down, until well-marked. Turn over and drizzle meaty side with Peri-Peri Marinade. Cook on the shell side for 1 – 2 minutes. Squeeze lime or lemon juice over and serve with our Sweet Chilli Chutney as a dipping sauce.