Portuguese camarao grelhado (grilled prawns)

Name: Portuguese camarao grelhado (grilled prawns)
Yield: 4 servings
Cuisine: Boil
Ingredients: 24.00 prawns; 15.00 ml lemon juice; 10.00 ml salt; 5.00 fresh chillies whole; 4.00 garlic cloves, crushed; 25.00 ml fresh chillies 573; 125.00 ml butter; 2.00 garlic cloves, chopped; 3.00 fresh chillies whole; 1.00 bay leaves; 25.00 ml lemon juice

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

24.00	prawns
15.00 ml	lemon juice
10.00 ml	salt
5.00	fresh chillies — whole
4.00	garlic — cloves, crushed
25.00 ml	fresh chillies — 573

GARLIC SAUCE

125.00 ml	butter
2.00	garlic — cloves, chopped
3.00	fresh chillies — whole
1.00	bay leaves
25.00 ml	lemon juice

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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.