Portuguese camarao grelhado (grilled prawns)


Ingredients 12
Servings 4
Time

Ingredients

  • 24
    uncooked prawns
  • 15
    ml
    lemon juice
  • 10
    ml
    salt
  • 5
    whole chillies
  • 4
    cloves garlic, crushed
  • 25
    ml
    olive oil
  • GARLIC SAUCE
  • 125
    ml
    butter
  • 2
    large cloves garlic, whole or chopped
  • 3
    whole chillies
  • 1
    bay leaf
  • 25
    ml
    lemon juice
 

Method

 
Split back of each prawn and remove vein. Make a paste of remaining ingredients.
Press paste into cut along back of each prawn and close up. Spread any remaining paste over prawns and marinate for 2 to 3 hours.
Grill prawns over moderate coals, basting constantly with marinade.
Serve with garlic sauce.
GARLIC SAUCE: Melt butter in a saucepan, add garlic, chillies and bay leaf and bring to boil. Remove from stove, add lemon juice and mix well.
 

Read more on: fish/seafood  |  grill
 

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