Method
Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Place the red pepper whole on a baking tray and roast for about 30 minutes, until the skin is blackened and the pepper is collapsing. Put the pepper in a bowl and cover tightly with clingfilm, then leave for about 15 minutes until the pepper is cool enough to handle. Peel the skin away and remove the seeds, then place with all the other marinade ingredients and pulse until smooth.
Toss the prawns in the marinade to coat, cover and chill for 15 minutes. When ready to cook, heat a frying pan or barbecue hot plate until very hot and cook the prawns with the marinade and a good sprinkling of sea salt for a couple of minutes, until they are pink all the way through. Serve immediately with lime wedges and chunky bread to mop up the sauce.
Ingredients
- 1 large red pepper
- 1tbsp white wine vinegar
- 1tbsp olive oil
- 2 red chillies, deseeded
- 1 large garlic clove
- 800g (1lb 12oz) raw king prawns
- lime wedges, to serve
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