Peri-Peri Prawns Recipe:
12 pcs Tiger Prawns (cleaned & deveined)
4 slices French Bread
Peri-Peri Sauce
Roasting
1 Red Bell Pepper
1 Small Red Onion
2 pips Garlic
2 tbsp Olive Oil
Blending
¼ tsp Cayenne Pepper
¼ tsp Salt
¼ tsp Black Pepper
2 tsp Paprika Powder
½ Lemon (zest & juice)
2 tbsp Olive Oil
Cooking
25g Butter
10g Italian Parsley (chopped)
¼ tsp Dried Oregano
¼ tsp Chilli Flakes
2 tbsp Olive Oil
2 tsp Peri-Peri Sauce
Pinch of Salt to taste
Garlic Parsley Butter
100g Unsalted Butter
¼ tsp Sea Salt
5g Italian Parsley (chopped)
1 tbsp Garlic (minced)
Garnish
Lime Wedges
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Carrie Scully is Chef at Tiki Taka: