Instructions: To make the piripiri sauce: put the . peppers on a roasting tray splash with a little oil and roast turning over once at 200C/400F/Gas Mark 6 for about 30 minutes or until blistered and softened.

If youre barbecuing this could be done over the coals in less time.

Remove the peppers place in a bowl and top with a plate until the steam has deflated them.

Once cool enough to handle strip off the skin and discard then halve and cut off the tops.

Remove the inner ribs and all the seeds.

Put the flesh in a processor with cverzthing else apart from the prawns and lime and blend to a puree.

Add about 2 tbsp oil and blend until glossy.

If the prawns are extralarge and meaty turn each one on its back and split down the middle heads tails and all; otherwise leave them whole.

Next spoon and smear some of the piripin mixture over the flesh and shells then place in the fridge for a couple of hours (if youre not in a hurry).

Just before cooking sprinkle with sea salt and slosh all over with a dash of olive oil. Place in a very hot heavy pan or on a grill over whitehot charcoal flesh side down (if halved) and leave just long enough to tinge gold about 30 seconds.

Turn over onto the shell side and continue cooking about 1 1/2 minutes for extra large prawns and a minute for anything smaller.

Use the remaining pinpin sauce as a dip and serve with lime or lemon.

I eat these prawns with their shells intact and suck on the heads to get at the sweet chilli gunge. If youre not keen just keep licking your fingers as you peel to get the full flavour.

Seines 4 as a first course

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.