Roasted chilli prawns

• red chillies↗4
• garlic cloves↗4

  unpeeled

• tomato purée↗3 tbsp tbsp
• chilli flakes↗1 tsp tsp
• red wine vinegar↗3 tbsp tbsp
• paprika↗2 tsp tsp
• olive oil↗2 tbsp tbsp
• 18-24 very large raw shell-on prawns
• lemon↗

  wedges, to serve

Step-by-step instructions

1. 1

   In a small frying pan, dry-fry the chillies and garlic until blackened, about 5 mins on a medium heat. Remove and deseed the chillies and take off any loose skin. Peel the garlic, then put in a blender with the chillies, tomato purée, chilli flakes, vinegar, paprika and oil. Add 3 tbsp water and some salt, and blend until fine.

2. 2

   Cut a slit in the back of each prawn about 5cm long, and devein. Toss them with half the marinade, then thread them onto metal skewers, or wooden ones that have been soaked for 10 mins. Heat an outdoor barbecue or use a griddle pan. Grill until deep lines appear, about 5 mins each side, or until the shells turn a deep pink. Serve with the leftover marinade and the lemon wedges to squeeze over.