Smoky prawns with creamy chipotle mayo
15 min
Smoky prawns with creamy chipotle mayo
Ingredients
Smoky prawns
- 1 teaspoon smoked paprika
- ¼-½ teaspoon chilli powder (optional)
- 2 tablespoons tomato paste
- 2 cloves garlic (minced)
- 1½ tablespoons olive oil (plus extra for cooking)
- 500 g large raw prawn cutlets (about 24, defrosted and patted dry with paper towels)
Chipotle mayo
- 3 tablespoons mayonnaise (check label if eating gluten free)
- 2-3 tablespoons natural unsweetened yoghurt
- 1-2 tablespoons chipotle sauce (check label if eating gluten free)
To serve
- lemon or lime wedges
Instructions
4 steps
- 1
Mix paprika, chilli powder, tomato paste, garlic and olive oil together and combine with prawns, making sure the prawns are well coated. If you want to prep in advance, you can leave the prawns to marinate for up to a few hours in the fridge. Or otherwise they can be cooked straight away.
- 2
Mix all the chipotle mayo ingredients together and season to taste with a little salt.
- 3
When ready to cook the prawns, season them with salt and heat a drizzle of olive oil on the barbecue hotplate or in a large frying pan on high heat. Cook prawns for a few minutes, turning once or twice, until just cooked through and slightly charred on the outside.
- 4
Serve prawns on a platter with toothpicks, chipotle mayo in a bowl and lime or lemon wedges on the side.
Progress
0 / 4 steps
