6red birds eye chillisadjust to suite your preferred heat level
8clovesgarlic
1/2cupextra virgin olive oil
3tbspred or white wine vinegar
1/2tspsmoked paprika
2tspsalt
1poundof cleaned shell on tiger prawns
Instructions
Lightly char the red bell pepper on an open flame, or under a broiler; place in a brown paper bag or in a sealed container to soften, then rinse off the charred skin under running water.
Roast garlic in a 300F oven with about 1/2 a tsp of olive oil for 5 minutes and allow to cool.
Blend red bell peppers, chilli, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.
With about 1/2 a cup of the peri peri sauce, marinade the the prawns in a closed container in a refrigerator for at least 1 hr or over night.
Allow the prawns to come to room temperature for about 1 hr before cooking.
In a hot skillet, sear one side of the prawns and allow to cook for 5 minutes. turn over, and cook the other side for another 5 minutes.
Serve hot with a suitable side dish or on its own with some extra peri peri sauce on the side.