Gravox Recipe

Barbequed Peri Peri Prawns

Preparation Time:
15 minutes 
Cooking Time:
8 minutes 
Total Time:
23 minutes 


  • 6 long chillies
  • 2 garlic cloves, finely chopped
  • 1 tbs paprika
  • 3 tbs white wine vinegar
  • 80ml oil
  • 24 green prawns, peeled (tails intact), deveined
  • 2 tbs shredded mint leaves
  • Lime or lemon wedges to serve
  • 1 (160g) Gravox Peri Peri Finishing Sauce


  1. Pre-heat oven to 180c. Roast chillies on a tray for 8-10 minutes or until soft and lightly browned. Chop, (removing seeds for less heat if desired) and add to a small pan over medium-low heat with garlic, paprika, vinegar, 60ml of oil and 2 tsp salt. Simmer for 2 minutes. Cool slightly, then blend in a processor until smooth and cool completely.
  1. Toss prawns with 2-3 tbs of the sauce. Heat remaining oil on a grill plate, frypan or wok on high heat. Cook prawns, turning, for 4 minutes or until cooked.
  1. Add 2 tbs of remaining sauce to Gravox Peri Peri Finishing Sauce, heat and serve with prawns.

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