These jumbo prawns in a spicy marinade that will add zing to any table!



Spicy Malagueta Marinade

What you need:

  • 2 and 1/2 tsp caster sugar
  • 1/2 tsp dried chilli flakes
  • 1tsp sweet paprika
  • 2tsp salt
  • A pinch of dried oregano

What you need to do:

  1. Heat the oven to 180°C (same as Gas 4)
  2. Then roast 70g malagueta chillies split in half lengthways with 5 crushed garlic cloves and either 70ml olive or sunflower oil for 10 mins.
  3. Finish by cooling, then blending in a food processor with 2tbsp lemon juice and 2 and 1/2 tsp tomato purée.

Malagueta jumbo prawns

What you need:

  •  Choose either 12 large raw tiger prawns or 20 ordinary prawns
  •  4 tbsp of the Spicy malagueta marinade
  •  Lime wedges, to serve

What you need to do:

  1. First of all peel the jumbo prawns, but leave the tail ends on. Cut a slit along the back of each prawn and remove the black thread. Toss the prawns in 3tbsp Spicy malagueta marinade, cover with cling film and leave to marinate in the fridge for a couple of hours.
  2. Next thread the prawns on to 4 metal skewers and then brush with the remaining marinade and season with salt and pepper (as much as your personal tastes. Barbecue or grill for about 2–3 mins on each side, until they have turned opaque and so they are just cooked through.
  3. Finally serve with  lime wedges to complete the dish.

 Per serving:  122cals, 9g fat, (1.5g saturated), 2g carbs

Recipe from Carnival! by David Ponte, Lizzy Barber & Jamie Barber

Looking for another way to prepare your chicken? Take a look at the recipes below!