Smoky prawns with creamy chipotle mayo
Make lots of these tasty, smoky, garlicky prawns because they’ll be popular!
- 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
- 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
- lemon or lime wedges
- 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.
- Mix all the chipotle mayo ingredients together and season to taste with a little salt.
- 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.
- Serve prawns on a platter with toothpicks, chipotle mayo in a bowl and lime or lemon wedges on the side.
- If prawns have been marinating in the fridge, bring them up to room temperature before cooking so they cook faster and char better on the barbecue.
- If using a frying pan, cook prawns in two or three batches to avoid overcrowding (and cooling down) the pan.
Simply delicious charred on the barbecue and served with a squeeze of lime and a bowl of chipotle mayo to dip into. To get these prawns nicely charred, make sure the barbecue or fry pan is super hot, and don’t put too many on at once to avoid crowding the pan. Adding yoghurt to the chipotle mayo is a great way to add some acidity and also lighten it up a bit. If you have time, let these prawns marinate in the fridge before cooking them. This recipe comes from NADIA magazine.