Chefs Pili-Pili Rumba BBQ Chilli King Prawn Skewers
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 2 1/4 lb of king prawns, or tiger prawns, raw
- 4 tbsp of olive oil
- 1 onion, finely chopped or grated
- 2 lemons, zest and juice
- 2 tbsp Rumba BBQ chilli sauce
- 1 tsp ground ginger, or fresh grated
- 1 tsp garlic, grated
- 1 tsp cayenne pepper
- 1 tsp chilli powder
- 1 tsp sea salt
Method
Wash the prawns and remove the heads but leave the shells on for a more dramatic presentation. Butterfly the prawns so that you create a greater surface area for your seasoning: using a sharp knife, score down the belly and open out. This will also enable you to de-vein the prawns. Rinse thoroughly and pat dry.
Put the olive oil in a bowl with all the remaining ingredients and mix well. Add the prepared prawns and gently coat them all over with the marinade.
If you have time, cover the bowl with cling film and leave in the fridge for 30 minutes to soak up the marinade while you light your charcoal barbecue and the coals have burnt down until covered in a grey ash.
Once the barbecue is ready for cooking, thread the prawns onto skewers (soak the skewers in water first to prevent them from just burning). Brush the barbecue grill with some of the reserved olive oil and drizzle the oil over the skewers, coating each side. Cook the on the grill for 3–6 minutes on each side.
Serve with a Chef’s pili-pili selection of dips and salsas.
Rumba BBQ Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya