BBQ Prawns with Roast Chilli Salsa
- 24 raw tiger prawns, shells on
- 3 cloves garlic, peeled and crushed
- 1 teaspoon chilli flakes
- 1 tablespoon olive oil
- Sea salt and black pepper
- For the salsa
- 4 ripe tomatoes
- 2 red chillies
- 4 spring onions
- 1 clove garlic, peeled and crushed
- 1 teaspoon chipotle paste
- Juice of 1 to 2 limes
- Pinch caster sugar
- Small bunch coriander, roughly chopped
- Lime wedges, to serve
oss the prawns with the garlic, chilli flakes and oil, cover with clingfilm and refrigerate for 1 to 2 hours, or overnight if possible. Meanwhile, make the salsa. Preheat the barbecue to a high heat, lay the tomatoes, chillies and spring onions on the grill and cook for 3 to 4 minutes until charred and starting to soften.
Remove from the grill and transfer to a chopping board. Roughly chop everything together then tip into a liquidiser and add the remaining ingredients. Pulse to a rough purée then season to taste and set aside. Meanwhile remove the prawns from the fridge and bring to room temperature. Lay the prawns on the grill and cook for 1 to 2 minutes on each side until pink. Transfer to a platter and serve with the salsa and lime wedges.
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