Piri Piri Prawns with Lime Aioli
Fast, deliciously morish starter. You will wish you made more!
Origin: Portugal
Origin: Portugal
| Serves | 2 | Origin | Europe | |
| Preparation | 10 min (+1hr de marinade) | Heat rating |  | (Medium) |
| Cooking | 10 min | Ease |  | (Easy) |
| Vegetarian | No | |||
Ingredients
1 tbsp Portuguese Piri-Piri, organic
250ml lemon juice
1½ tsp chopped ginger
3 garlic cloves, crushed
1 tsp salt
12 raw prawns
1 tbsp olive oil
For the Aioli
2 heaped tbsps mayonnaise (freshly made or bought)
1 clove garlic crushed
½ juice and rind of a lime. (or to taste)
250ml lemon juice
1½ tsp chopped ginger
3 garlic cloves, crushed
1 tsp salt
12 raw prawns
1 tbsp olive oil
For the Aioli
2 heaped tbsps mayonnaise (freshly made or bought)
1 clove garlic crushed
½ juice and rind of a lime. (or to taste)
Preparation
In a bowl, mix together the Piri Piri blend, lemon juice, ginger, garlic and salt. Add the prawns to the mixture. For maximum flavour, leave them to marinate for an hour or so.
For the Aioli add lime juice, zest and garlic to the mayonnaise set aside.
Heat a griddle pan and add a little olive oil. Add the prawns to the pan and griddle for a few minutes, turning occasionally until they are cooked through. Serve straightaway, with the zesty aioli.
For the Aioli add lime juice, zest and garlic to the mayonnaise set aside.
Heat a griddle pan and add a little olive oil. Add the prawns to the pan and griddle for a few minutes, turning occasionally until they are cooked through. Serve straightaway, with the zesty aioli.
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