Chargrilled prawns and crab claws with smoky diabolo sauce

Name: Chargrilled prawns and crab claws with smoky diabolo sauce
Total time: 30 min
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

30 minutes
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.

August 28, 2015 at 7:05 am

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

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.