Chargrilled prawns and crab claws with smoky diabolo sauce
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 12 whole extra-large shell-on prawns
- oil
- 12 cooked crab claws
- butter
- 2 shallotsroughly chopped
- 4 fat cloves garlicroughly chopped
- 1 red chilliroughly chopped
- 1 tsp hot smoked paprika
- 1 tbsp muscovado sugar
- 400g tin plum tomatoes
- 1 tbsp tomato purée
Nutrition:
- kcal157
- fat6.6g
- saturates1.1g
- carbs6.4g
- sugars0g
- fibre1g
- protein17.4g
- salt1.3g
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.
