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You’d wish it’s summer again to cook this prawn recipe

5 months ago

_RON1606

Need a mouth-watering dish for you next grill party? Look no further with this simple but flavorful skewered prawns seasoned with red wine vinegar, parsley, and chilies. Make sure to use fresh prawns to guarantee the best flavors. Try to use the marinade for other proteins as well like chicken, pork, and even squid.

 

GRILLED PIRI PIRI PRAWNS

Makes 5-6 servings

 

1 kilo Prawns

8 cloves Garlic, minced

4 Bird’s eye chilies (siling labuyo), deseeded

¼ cup Olive oil

2 Tbsps Red wine vinegar

2 Tbsps Minced parsley or cilantro leaves

2 tsps    Rock salt

½ tsp Freshly ground black pepper

Quartered onions, for garnish

Tomato halves, for garnish

Large cuts of red and green bell peppers, for garnish

  1. Prepare the prawns. Use scissors to cut the back side of the shell and make a shallow incision on the flesh using a paring knife. Devein by lifting the black or grey vein out. Pat dry with paper towels. Set aside in the refrigerator.
  2. Using a mortar and pestle, pound garlic and chilies into a paste. Transfer to a small mixing bowl, then add olive oil, red wine vinegar, and parsley or cilantro leaves. Season with rock salt and freshly ground black pepper.
  3. Toss the prawns in this marinade and marinate for at least an hour or more before grilling.
  4. Alternate skewering the prawns with onions, peppers, and tomatoes. Grill until bright orange and slightly charred on both sides, while brushing with the excess marinade. Serve with rice.

 

Recipe by Nina Daza-Puyat

Photographed by Yukie Sarto of Studio 100

 

Savor these special seafood dishes:

Caribbean Coconut Shrimps

Crab Cakes

Calamari Ripieni

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