1kg (2lb 4oz) large prawns
4 red chillies - coarsely chopped and de-seeded
185ml of white wine vinegar
2 cloves of garlic - coarsely chopped
6 small red chillies - chopped
125ml of olive oil

METHOD

Place the red chillies, garlic and vinegar in a saucepan and simmer over a moderate heat for approximately 4 minutes until the chillies have softened.

Leave to cool before pounding the chillies, garlic and a spoonful of the vinegar with a pestle and mortar. Mix with a tablespoon of olive oil, pour into the vinegar mixture.

Take the heads off the prawns and slice down the back being careful not to cut through the meat and leaving the tail whole. Take the black veins out.

Place the prawns in a large bowl and pour the sauce over them and cover, place in fridge for at least an hour.

Take the prawns out of the sauce, bring the sauce to the boil and leave to simmer for 5 minutes to thicken.

Thread the prawns onto the sticks, which have been soaked in water to avoid burning, a little sauce over them, and cook on bbq for 2-3 minutes on each side.

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