I couldn’t give you a Portuguese recipe without using Piri Piri. This spice mix is readily available in many different forms from the supermarket these days but there’s nothing like home made and it will take just 5 minutes to make.
You can cook the prawns on a griddle but they are also brilliant on a barbecue or roasted in the oven at 220C for 20 minutes. If the shells are crispy enough I have been known to eat the lot but you can shell your prawns leaving just the tails on before adding them to the marinade.
12 Large Raw Prawns or Crevettes
3 Cloves Garlic
2 Red Chillies
1 tbsp Smoked Paprika
Juice of 1 lime
2 tbsp Olive Oil
2 tbsp White Wine Vinegar
1/2 bunch Fresh Corriander
Chuck all the ingredients apart from the prawns into a food processor and whizz them till they form a smooth marinade.
Tip everything into a sealable bag and give it a good mix up making sure that all the prawns are coated in that lovely spicy mix. Leave it in the fridge for an hour to marinade.
Heat a griddle pan till it’s good and hot then cook the prawns for about 4 minutes on each side till they are cooked through and pink.