1. Peel and devein the prawns, leaving the tails intact. 2. Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well. 3. Cover and refrigerate for at least 2 hours. 4. To make the capsicum mayonnaise, preheat the oven to 190°C 5. Cut the capsicum into quarters and remove the seeds and membrane. 6. Place on a baking tray with the garlic and drizzle with the olive oil. 7. Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt. 8. Place in a plastic bag until cool, then peel the skin off the capsicum and garlic. 9. Place in a food processor with the mayonnaise and process until fairly smooth. 10. Place in a bowl and stir through the lemon juice. 11. Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke. 12. Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked. 13. You may need to do this in batches depending on the size of your pan. 14. Serve the prawns with the mayonnaise and a wedge of lime. ---------------------------------------------------------------------------
Nutrition
Ingredients
