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4-6
as a StarterEasy
25 min
Published 2015
Brazilians call these ‘malagueta prawns’, from the local name for the small ‘piri piri’ chillies in the sauce. I love the sauce brushed on butterflied chicken, beef ribs or pork chops on the grill. At first glance you may think it will be hot, but roasting the chillies first and mixing with vinegar tames them for a beautiful mouth-puckery sauce. Splitting the shell down the back of the prawn makes it easier to eat after grilling and keeps the flesh from drying out. Serve as a starter or wit