CHILLI AND LIME PRAWNS
- 16 cooked prawns (defrosted if using frozen), peeled and deveined, but with tails left on
- 1 handful fresh coriander, finely chopped
- 1 fresh red chili, deseeded and finely chopped
- 1 lime, juiced
- 1 splash sweet chilli sauce
- 1 pinch back pepper, freshly ground
- 1 pinch salt
Put prawns in a large bowl. Add half of the coriander and the fresh chillies, and mix well.
Sprinkle a little of the lime juice over, a pinch of salt and some black pepper.
Add remaining lime juice to the prawns, stir through, then taste and adjust seasoning as needed.
Drizzle sweet chili sauce over and sprinkle the remaining coriander over.
Serve immediately.
CHILLI REDUCTION
- 2 cups Shiraz red wine
- 2 cups water
- 2 teaspoon scorpion butch chilies (any other chili can be used)
- 1 cup sugar
- salt
- pepper
- vegetable spice
- oil
Heat oil and fry chilies till soft. Add wine, water and sugar. Simmer till sauce resembles thin syrup.
Recipes and photo: Dirk Booysen
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