A taste of Portugal - Prawns Piri-Piri

2 tbsp piri piri sauce

half a tsp chilli powder

juice of 2 lemons

24 large king prawns, raw with heads on

1 bunch of watercress

1 bunch of coriander

1. Mix together the piri-piri sauce, chilli powder and lemon juice in a mixing bowl. Add the raw king prawns, coat thoroughly, cover and marinate in the fridge for 2 hours.

2. Tear the watercress and coriander into sprigs and arrange on a large serving plate.

3. Heat a heavy frying pan until hot. Dry-fry the king prawns, seasoning with a little sea salt, until they turn pink and opaque, around 3 minutes.

4. Serve at once on the watercress and coriander.

Enjoy with a light white wine from the Alentejo

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