Chargrilled prawns and crab claws with smoky diabolo sauce

  • serves 6
  • Easy

This recipe for chargrilled prawns and crab claws with smoky diabolo sauce looks and tastes fantastic, but is easy to make. Diabolo, or devil, sauce varies in strength, this one doesn’t hit the top of the scale so you can still taste the sweetness of the seafood. You don’t have to chargrill the crab claws but it adds an extra smokiness.



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


  • 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.

Nutritional Information

  • Kcals 157
  • Carbs 6.4g
  • Protein 17.4g
  • Fat 6.6g
  • Salt 1.3g
  • Saturates 1.1g
  • Fibre 1g