Piri Piri Prawns

Piri Piri prawns means chilli in Portuguese. These prawns are Chilli hot, acidic, clean flavoured and perfumed with lemon myrtle- delicious!

Lemongrass stock
375 ml Chicken Stock
185ml dry white wine.
2 lemongrass stems, lightly bruised.
3 tsp plain flour
3 tsp butter, melted and cooled.

Piri Piri Marinade
100ml Freshly squeezed Lemon Juice
150ml Extra virgin Olive Oil
1 garlic clove, finely chopped
½ small red birds eye chilli, seeded and finely sliced.
1 garlic clove, finely chopped
2 tsp Tabasco sauce
½ tsp Cayenne Pepper

16 King prawns, peeled de-veined, heads removed and tails left intact.
3 tbs Estra virgin olive oil.
1 Clove chopped garlic
½ tsp chopped chilli
1 tsp Tabasco sauce
Sea Salt to taste.

To make the lemongrass stock, combine the chicken stock, wine and lemongrass in a saucepan over high heat and bring to the boil. Reduce the heat, and simmer gently for about 10 minutes. Remove the lemongrass. Season with seasalt. In a separate bowl, combine the flour and melted butter. Whisk through the hot stock until the mixture thickens slightly. Remove from heat, and set aside.

To make the piri piri marinade, combine the lemon juice, olive oil, chilli, garlic, Tabasco sauce and cayenne pepper in a bowl. Toss the prawns in the marinade and set aside for five minutes.

Heat the oil in a frying pan over medium heat. Add the garlic and chilli, and cook for 30 seconds being careful not to brown the garlic. Add the prawns and Tabasco, season with sea salt, and toss to combine. Add 250ml lemongrass stock to the pan and cook for a further 2 minutes, or until the prawns turn pink and start to curl.

Arrange on plate and drizzle with any pan juices.

Serve with Rice and Steamed bok choy.

Serves 4.

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[lunarrn]

Why are you wearing a woman's shirt?

[andyj34]

I must try this ... though I'll definitely tone down the usage of chillies and Tabasco ... looks why too hot for my palate!!