BRAAIED BUTTERFLY PRAWNS, WITH BANDITO'S SWEET & HOT MAYONNAISE

CANAPÉS

BRAAIED BUTTERFLY PRAWNS, WITH BANDITO'S SWEET & HOT MAYONNAISE

Makes 30

30 wooden skewers
30 raw jumbo prawns, heads removed and tails left on
15ml sunflower oil
Sea salt
15ml – 20ml Bandito's Sweet & Hot Sauce
1 cup mayonnaise

 

Preparation

Prepare the braai. Soak the skewers in cold water for 30 minutes. Make the dip by adding a few drops of Bandito's Sweet & Hot Sauce to the mayonnaise, until desired taste is achieved. Butterfly each prawn by making an incision down the curved back, just as you would when deveining. Use a paper towel to wipe away the dark spinal vein. In a bowl, mix oil and sea salt, add the prawns and toss to coat, then spear them, head first, onto the drained skewers.When the braai flames have died down, heat a lightly oiled grill rack over the coals and when it's hot, grill the prawns for about 5 minutes (depending on size), turning them once. Serve hot with the dip.


* Recipe development by Tantalizing Taste Events

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