BRAZILIAN KING PRAWNS

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PrawnFish is an underplayed brunch ingredient. Popular Dalston brunch establishment Jones & Sons recommends smoked haddock, kippers or salmon Aussie style for a luxurious breakfast. Ideas include this smoked haddock and poached eggs dish with Maille Dijon Mustard hollandaise.Bored of barbequed burgers and sausages? With Rio 2016 set to be the hot topic on everyone’s lips this summer, try the Food Busker’s Brazilian BBQ King Prawns. Marinated in Hellmann’s Brazilian Spicy Churrasco Sauce, with a mouth-watering mix of coconut, chilli and peanut butter, these skewers are sure to impress your guests.

Serves: 2

Preparation time: 10 minutes, plus 20-40minutes to marinate

Cooking time: 5 minutes

What You’ll Need:

  • 8 tbsp Hellmann’s Brazilian Spicy Churrasco Sauce
  • Juice from 1 lime, plus extra limes wedges for serving
  • 1 tbsp creamed coconut, grated
  • 1 red chilli, finely chopped with seeds,
  • plus extra for serving
  • 1 large garlic clove, finely chopped
  • 12 raw king prawns, shell off and tail left on
  • 1 tbsp peanut butter
  • Coriander

What To Do:

  • In a large bowl (not a metal one) mix 5 tbsp of Hellmann’s Brazilian Spicy Churrasco Sauce with the lime juice, creamed coconut, chilli and garlic.
  • Add the king prawns and stir them in gently until well coated. Cover and leave to marinate for approximately 20 – 40 minutes.
  • Skewer the prawns and cook on the barbeque for 4-5 minutes, turning occasionally until they turn pink. Cook the extra lime wedges alongside them.
  • Meanwhile, mix 3 tbsp of Hellmann’s Brazilian Spicy Churrasco Sauce with the peanut butter to form a smooth paste. Garnish with chopped coriander and diced chilli.
  • Serve the prawns alongside the peanut churrasco dip and lime wedges.

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