Chargrilled prawns and crab claws with smoky diabolo sauce
serves 6
Easy
Total time:
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.
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- 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: per serving
- 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.
