Piri Piri prawns with aioli

Speedy starter or tapas dish.

INGREDIENTS

1tbsp Bart Piri Piri blend
2tbsp olive oil
12 large raw prawns (heads and shells removed but tails still attached)
150ml mayonnaise
2tsp Bart garlic paste
1tsp Dijon mustard
CuisineSpanish
SeasonSpring, Summer, Autumn, Winter
IngredientsSeafood
LifestyleHealthy
OccasionsFood with Friends, BBQ, Summer, Alfresco
CoursesStarter, BBQ, Easy, Sharing
ServesServes 4
Cook Time10 Minutes
PIRI PIRI prawns

METHOD

  1. In a bowl, mix together the Piri Piri, lemon juice and oil. Add the prawns and mix well. Cover and leave in the fridge for 1 hour.
  2. Meanwhile, make the aioli. In a bowl, mix together the mayonnaise, garlic and mustard. Set aside.
  3. Heat a griddle pan and cook the prawns for 3 minutes on each side, or until pink and cooked through.
  4. Serve with the aioli.

Piri Piri prawns with aioli

Speedy starter or tapas dish.

1tbsp Bart Piri Piri blend
2tbsp olive oil
12 large raw prawns (heads and shells removed but tails still attached)
150ml mayonnaise
2tsp Bart garlic paste
1tsp Dijon mustard
  1. In a bowl, mix together the Piri Piri, lemon juice and oil. Add the prawns and mix well. Cover and leave in the fridge for 1 hour.
  2. Meanwhile, make the aioli. In a bowl, mix together the mayonnaise, garlic and mustard. Set aside.
  3. Heat a griddle pan and cook the prawns for 3 minutes on each side, or until pink and cooked through.
  4. Serve with the aioli.

Products Used

BART3088 BLEND PIRI PIRI
BART3088 PASTE GARLIC

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