1 kg prawns
10 ml (2 teaspoons) crushed garlic
12.5 ml (1 tablespoon) tomato paste
10 ml (2 teaspoons) red chillies
2.5 ml (½ teaspoon) black pepper salt to taste
25 ml (2 tablespoons) mayonnaise
25 ml (2 tablespoons) chilli sauce
Wash and devein prawns, but retain shell. Dry prawns well.
Combine garlic and butter together, mix well, and then add rest of ingredients to it. Mix well.
Marinate prawns in about half of this marinate for a few hours.
Place prawns in an oven tray and grill them, tossing at intervals.
Heat rest of marinate until it thickens into a sauce, pour some of this sauce over the grilling prawns and serve the rest as a dip with the prawns.
Share this article