Sizzling prawns with a kick of heat from Mozambique, paired perfectly with a rich and creamy Amarula cashew nut butter.
- Preparation time: 20mins.
- Cooking time: 15mins
- Difficulty: Medium
- Key ingredients: Amarula Cream Liqueur , Coriander , Paprika , Prawns
- Occasions: Social Events , Summer BBQ Favorites
- Type: Cream
- 4 Garlic cloves, chopped
- 2 Fresh red chillies, chopped
- 1tbsp chilli flakes
- 1 lemon, juiced and zested
- 1tbsp smoked paprika
- 50ml olive oil
- 20ml red wine vinegar
- 400g large raw prawns, cleaned
- 1tbsp coriander leaves
- 1tbsp sea salt and black pepper (for seasoning)
For the cashew nut butter:
- 400g Cashew nuts
- 2tsp vanilla extract
- 1tbsp Amarula Cream Liqueur
- Pre-heat the oven to 180°C
- Place the tray of cashews in to bake for about 10 minutes until golden brown.
- Remove from the oven and allow to cool.
- Once cool, place in a food processor with the vanilla extract and blend for about ten minutes, until the mixture has a smooth and creamy consistency.
- Remove from the food processor, place into a bowl, cover and set aside.
- Place the garlic, fresh chillies, chilli flakes, lemon zest and juice, smoked paprika, olive oil and vinegar in a food processor and blitz until smooth. Alternatively place the ingredients in a bowl and use a hand blender to blend until smooth.
- Pour the sauce over the prawns and season with salt and pepper.
- Allow to marinade for half an hour.
- Cook on a grill over a hot fire (barbecue style) turning the prawns after two minutes and cooking until just pink and cooked through. Alternatively heat a griddle pan and heat until the pan is smoking, add the prawns. Turn the prawns after two minutes and cook until just pink and cooked through.
- Squeeze fresh lemon juice over the prawns and serve with the cashew nut and Amarula butter