The freshest catch peri peri prawns with matchstick fries - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The freshest catch peri peri prawns with matchstick fries By You Magazine - August 22, 2021 The peri peri marinade can be used to flavour all kinds of meat, chicken and fish. If you prefer a bit more heat, add a pinch of dried chilli flakes too. Nassima Rothacker SERVES 2 TAKES 45 MINUTES 12 shell-on tiger prawns 2 medium potatoes or 1 large (such maris piper or desirée) 3 tbsp sunflower oil PERI PERI MARINADE 1 red pepper (or 100g shop-bought chargrilled red peppers) 1 tbsp red wine vinegar 3 garlic cloves 1 red chilli, roughly chopped 1⁄2 tsp sweet smoked paprika 1⁄2 tsp dried oregano 1 tsp soft light brown sugar 1⁄2 tsp salt TO SERVE green salad, mayonnaise, lemon wedges (optional) Preheat the grill to high. Halve and deseed the pepper, then place cut-side down on a foil-lined baking tray and grill for 10 minutes until blackened. Place in a bowl, cover the top with a plate and allow to cool for 10 minutes. Peel the skin off the pepper and discard, then place the flesh in a small blender with the remaining marinade ingredients. Whiz until smooth. Set aside 3 tbsp of the marinade to serve, then place the rest in a bowl with the prawns making sure they are well coated and allow to marinate in the fridge for at least 30 minutes (or up to 4 hours). Thinly slice the potato (about 3mm thick), then cut thinly the other way to create a pile of fries. Rinse under the cold tap, then pat dry thoroughly on kitchen towel. Heat the oil in a large nonstick frying pan over a medium-high heat and fry the fries for 10-15 minutes, turning regularly until golden (don’t worry if they clump together). Lift on to kitchen paper and sprinkle with sea salt. Meanwhile preheat the barbecue or griddle pan over a high heat. Lift the prawns from the marinade and cook for 2-3 minutes on each side or until cooked through. Serve with the fries, a green salad, lemon wedges, if wished, and the reserved peri peri sauce stirred through mayonnaise for dipping. Food styling: Katy McClelland. Styling: Lydia Brun. Tiles, diespeker.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved