Chef's Pili-Pili Marinated King Prawns
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 175g raw king prawns
- 50g shallot, finely chopped
- 50g red pepper, finely chopped
- 50g yellow pepper
- 1 sweet pointed Ramiro pepper, cut into half, slight roasted
- 2 tbsp Rumba lemon chilli sauce
- ½ tsp sea salt and ground white pepper
Method
In a bowl, toss prawns with sea salt and Rumba lemon sauce to coat. Set aside for 30 minutes to allow the flavours to mingle.
Melt the olive oil together in a frying pan. Turn up the heat, throw in the marinade king prawns, shallots, and peppers and fry for 8 minutes, stirring, until all the king prawns turn pink. Served on a bed of roasted pointed red pepper. Voila!
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya