Almond Icing (Marzipan)
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200g uncooked prawns
50g butter, room temperature
1 big chilli, de-seeded and chopped
1 garlic clove, sliced
1 lime, juiced
1 handful parsley, chopped
2 tsp Peri-Peri Seasoning
In a mortar and pestle, add the garlic, chilli, parsley, lime juice and grind until slightly broken down.
Add the butter and Peri-Peri Seasoning and continue to grind until a smooth paste is formed.
Smother the marinade over the prawns and make sure they’re well coated. Leave in the fridge for at least 30 minutes.
Heat your barbecue. In the meantime, thread a few prawns onto each skewer. Reserve any remaining marinade for later.
Once your barbecue is ready to go, gently place the skewers on the grill and cook for around 3-4 minutes on each side until they turn pink. Spread the remaining marinade onto the prawns and enjoy.