Piri Piri Prawn Wrap Recipes

PORTUGUESE GRILLED SHRIMP WITH PIRI-PIRI SAUCE

Steps:

• Combine the shrimp and piri-piri sauce in a large resealable plastic bag and toss to coat. Place the bag in a shallow dish and place it in the fridge to marinate, turning it a few times, for several hours.
• Heat a gas or charcoal grill to medium arranging for indirect heat. Thread the shrimp and lemon wedges on skewers and season with salt. Grill the shrimp over indirect heat, turning several times, until just opaque, about 6 minutes. For an extra spike of flavor, brush the skewers with fresh piri-piri sauce just before serving.

PIRI-PIRI PRAWNS

Steps:

• Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
• TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.

SWEET JACKET POTATO WITH PIRI-PIRI PRAWNS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
• Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn't burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through. Stir through the parsley, saving a little to sprinkle over at the end.
• Mix the remaining paprika into the mayonnaise. Once the potato is cooked, split it down the centre, pile in the prawn mixture and dollop the paprika mayo on top. Scatter over the remaining parsley and serve.

PIRI-PIRI PRAWNS

Steps:

• In a bowl, mix together the paprika, chilli powder, lemon juice, ginger, garlic and salt.
• Add the prawns to the mixture. For maximum flavour, leave them to marinate for an hour or so.
• Heat a griddle pan and add a little olive oil.
• Add the prawns to the pan and griddle for a few minutes, turning occasionally until they are cooked through. Serve straightaway, with finger bowls.

PIRI-PIRI HALLOUMI & SLAW WRAPS WITH SWEET POTATO WEDGES

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the sweet potatoes into wedges, tip onto a baking tray, drizzle with oil and season well. Toss the wedges until well coated in oil, then bake for 30 mins, turning halfway through cooking, until crisp and golden.
• Meanwhile, shred the carrots, onion and cabbage using the slicing blade on a food processor (or grate the carrot and finely slice the onion and cabbage). Add the chopped coriander, 150ml yogurt, the lime juice and zest, and some seasoning. Toss together, then set aside. Mix the remaining yogurt in a bowl with 2 tbsp piri-piri sauce.
• Heat a griddle pan. Slice the halloumi and put in a bowl with the remaining piri-piri. Toss gently to coat, without breaking up the cheese. Cook in the pan for a few mins each side. Meanwhile, warm the wraps in a microwave. To serve, pile the slaw and halloumi into wraps, dollop with the yogurt sauce and scatter with coriander. Serve with the wedges.