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SEAFOOD

Prawns piri piri Coriander fish

SIMPLE AND QUICK WITH A MIND-BLOWINGLY HOT AND SPICY TASTE A COMBINATION OF HERBS AND CHILLIES MAKES A SUCCULENT FISH DISH

Preparation time: 10 minutes 1 cup lemon juice Preparation time: 10 minutes ½ cup lemon juice
Cooking time: 15 minutes 2 tbsp paprika powder Cooking time: 20 minutes 2 tbsp olive oil
Serves 4 ¾ cup butter Serves 4 1 medium bunch of
2 tbsp fresh crushed garlic coriander washed
You will need: 1 tbsp red chilli powder You will need: 1 tsp fresh finely chopped garlic
Salt to taste
1 tsp fresh chopped green chillies
300-500g queen or king prawns 1 fresh lemon to garnish 300g white fish fillets (Tilapia, Salt and pepper to taste
Sea Bream, Hake or Cod)

Method
1 Shell and de-vein the prawns. Remove the heads but keep the tails. Method
1 Wash the fish and soak in 3 tbsp lemon juice.
2 Cut open prawns into a butterfly shape and stick the tail back.
2 Blend the remaining lemon juice, olive oil, coriander, garlic, green chillies, salt and pepper and pour
3 Wash these properly and marinate in 2 tbsp lemon juice with 1 tsp salt and 1 tbsp paprika over washed and soaked fish.
to give the prawns some colour.
3 Bake in the oven in a covered dish at 160°C/325°F/Gas Mark 4 for 20 minutes.
4 To cook the piri piri sauce, melt the butter and add the garlic, chilli powder, remaining paprika, salt
and lemon juice. Cook until it is thick and creamy. 4 Serve with sautéed potatoes.

5 Add the clean marinated prawns to a hot pan with a tbsp of oil. Braise and cook quickly over high
heat. Prawns change colour when cooked to a creamy shade and tails tend to curl up.

6 Place on a platter, garnished with lemon slices. Serve with boiled rice or chips.

The piri piri sauce can be served as a hot dip for the prawns or can be poured over the cooked
prawns and mixed.

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