BBQ Piri Piri Prawns – from Keith Goddard

BBQ Piri Piri Prawns – from Keith Goddard

Serves 6-8


For the oil

300ml of plain oil (veg/ sunflower/ peanut) 

300ml good olive oil

1 head garlic, bulbs removed, but with skin left on 

2 tablespoons dried chilli flakes

1 tablespoon dried garlic 

1 tablespoon black peppercorns 

3 bay leaf

1 table spoon Malden sea salt

1 sprig rosemary

For the Prawns:

3kg any type of prawn, shell and heads on

1 handful of chopped parsley



Mix oils, combine all ingredients except the rosemary and simmer on a medium heat for 45 minutes.

Take off heat, add the rosemary and set aside.

Brush the prawns in vegetable oil and season with Maldon sea salt.

BBQ the prawns on a medium BBQ until just cooked through

(TIP by breaking the head off on prawn and looking at its neck you will be a able to tell perfectly if it is cooked. It should just lose its opaqueness and just be turning white – REMEMBER they will continue to cook for 10 minutes once off the heat!)

Arrange on a platter with half a lemon in the middle, spoon the oil with all the ingredients liberally over the prawns.

Serve with a warm baguette and enjoy!