Despite being really quick and easy to put together these prawns pack a huge flavour punch thanks to the hot sauce. For the hot sauce in this recipe we recommend a Peri Peri, Caribbean, Asian or fruit-based sauces. These prawns featured 8 tablespoons of African Rhino Peri Peri Hot Sauce
that featured in our Summer 2017 Red Box
- 600g Green Prawns, peeled with head and tails on
- ½ cup Coconut Milk
- 6-8 tbs Hot Sauce
- Combine coconut cream and hot sauce in a large bowl. Add prawns to bowl and coat well with mixture, leave to marinate for 30 minutes
- Heat BBQ or skillet pan to a medium heat. Cook prawns 2-3 minutes on each side.
- Serve with rice or your favourite greens.
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