Red Chimichurri Prawns

Serve these smoky, hot prawns with coriander and a squeeze of lemon juice

Enjoy these prawns as a starter for two. Photo / Babiche Martens

There are two ways to roast the pepper and chillies. Either char on a barbecue until blackened or roast in a hot oven until blistered. Place in a bag to cool, then the skin will peel with ease. The chimichurri will store in a fridge for up to a week.

Serves 2

Red Chimichurri
1 charred red pepper, peeled and seeds removed
2 charred red chillies, peeled
2 cloves garlic
2 tsp lime zest
1 Tbsp olive oil
1 tsp ground cumin
½ cup chopped coriander
¼ tsp salt

Limes wedges, to squeeze
8 large prawns

1. To make the chimichurri, place the pepper, chillies, garlic, zest, oil, cumin, coriander and salt in a blender. Blend until the paste is formed.

2. With a sharp knife slice the prawns down the centre and flatten. Place on small skewers, then coat with half the chimichurri, reserving the remainder for serving. Let them marinate for 30 minutes.

3. When ready to cook, heat a barbecue or frying pan to a medium heat. Cook for 2-3 minutes each side depending on their size.

4. Serve hot with a few coriander leaves and a squeeze of lime juice.

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New Zealand Herald

New Zealand Herald

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