Greenbank Prawn Peri Peri
Serves: 2
Preparation time: 15 minutes.
Marinade preparation:
12 prawns shelled and deveined
1 cup groundnut oil
10 fresh red chilies
1 large red onion, chopped finely
Juice of 4 fresh limes
1 bulb of garlic – shelled and chopped fine
1 cup fresh coriander – chopped
1 cup white wine vinegar
2 Tablespoons Cornish sea salt
4 Tablespoons sweet paprika
Ingredients
Method:
Mix the ingredients in a glass bowl – whisk for 2 minutes. Store, covered in the refrigerator for 24 hours to let the flavors release. Once aged, remove ¼ of the marinade and set aside to use as a dipping sauce.
Heat up a non stick pan .
Pour the groundnut oil in the pan, and place the prawns one by one, away from your body.
Cook the prawns on one side and turn over after two minutes, until the tail turns bright orange.
Pour in the marinade, and simmer the prawns for a couple of minutes.
To serve:
Serve hot with a lot of garlic bread, crunchy radish and red onion salad and tomato relish.
Chef's Suggestion:
Marinating the prawns overnight, to pack in the flavours.
This dish works really well with pancetta crisps.
To sample dishes like this for yourself, book your table in the Harbourside Restaurant by calling us on 01326 312440 or email reception@greenbank-hotel.co.uk
