Peri Peri Prawn Skewers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 90 g butter
• 3 garlic cloves (minced)
• 2 tablespoons vegetable oil (or olive oil)
• 2 red chilies (long seeded finely chopped)
• 30 prawns (medium uncooked peeled deveined tails intact)
• 1 cup yogurt (thick greek style natural)
• 1/2 cup mint (coarsely chopped)
• salt and pepper (to taste)

Recipe

• 1 heat butter and garlic in a small frying pan over moderately low heat and cook and stir for 2 to 3 minutes until butter is melted and garlic is soft but not coloured and then transfer to a heatproof bowl.
• 2 add oil to the [amn amd add chilli and cook and stir for 2 to 3 minutes or until soft and then add to the butter mixture.
• 3 thread a prawn onto each bamboo skewer (tail first into the point) and then place in a shallow ceramic dish and add half the peri peri mixture (garlic, butter, oil and chilli) and turn to coat and chill for 20 minutes to marinate.
• 4 process yogurt, mint and salt and pepper in a food processor or blender until smooth and transfer to a bowl and cover with plastic food wrap and chill.
• 5 preheat a char grill pan or barbecue hotplates and cook prawns for 2 minutes each side, basting with the remaining peri peri mixture during cooking.
• 6 serve prawns with yogurt and mint sauce.