Ingredients
24 large whole green king prawns
Lemon wedges, to serve
CHILLI GARLIC SAUCE
4 red chillies
4 cloves garlic, unpeeled
3 Tbsp tomato paste
½ tsp dried chilli flakes
3 Tbsp red wine vinegar
2 tsp sweet paprika
2 Tbsp extra virgin olive oil
3 Tbsp water
Sea-salt flakes, to season
Method
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To make chilli garlic sauce, heat a small frying pan over a medium heat. Dry-fry chillies and garlic for 5 minutes or until blackened. Remove pan from heat. When cool, deseed chillies, peel off any loose skin and transfer to blender. Peel garlic and add to blender along with tomato paste, chilli flakes, vinegar, paprika, oil and water, blending until fine. Season with salt.
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Remove prawn heads, discarding. Cut a 5cm slit in back of prawns and devein. Put prawns in a large bowl and add ½ of the Chilli garlic sauce, mixing to combine. Thread 3 prawns onto a metal or presoaked bamboo skewer. Repeat with remaining prawns to make 8 skewers.
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Heat barbecue grill plate or griddle pan. When hot, grill skewers for 3 minutes each side or until prawn shells turn deep pink and are cooked through. Serve with remaining Chilli garlic sauce and lemon wedges on the side.
