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Ingredients
- 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
Method
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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.
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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
