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Ingredients

  • 12  whole extra-large shell-on prawns
  • oil
  • 12 cooked crab claws
  • butter
  • 2 shallots, roughly chopped
  • 4 fat cloves garlic, roughly chopped
  • 1 red chilli, roughly chopped
  • 1 tsp hot smoked paprika
  • 1 tbsp muscovado sugar
  • 400g tin plum tomatoes
  • 1 tbsp tomato purée

Method

  • STEP 1

    To make the sauce, melt a knob of butter in a pan and cook the shallot, garlic and chilli until soft. Add the paprika and cook for a minute then tip in the sugar, tomatoes and purée. Simmer for 10-15 minutes then tip into a blender and whizz until smooth.

  • STEP 2

    Brush the prawns with oil and season. BBQ or chargrill, until pink and cooked through. Chargrill the crab for 1-2 minutes on each side. Serve with the sauce for dipping.

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