Mozambique Piri-piri Prawns

Sizzling prawns with a kick of heat from Mozambique, paired perfectly with a rich and creamy Amarula cashew nut butter.

Pre-heat the oven to 180°C.
Place the tray of cashews in to bake for about 10 minutes until golden brown.
Remove from the oven and allow to cool.
Once cool, place in a food processor with the vanilla extract and blend for about ten minutes, until the mixture has a smooth and creamy consistency.
Remove from the food processor, place into a bowl, cover and set aside.
Place the garlic, fresh chillies, chilli flakes, lemon zest and juice, smoked paprika, olive oil and vinegar in a food processor and blitz until smooth.
Alternatively place the ingredients in a bowl and use a hand blender to blend until smooth.
Pour the sauce over the prawns and season with salt and pepper.
Allow to marinade for half an hour.
Cook on a grill over a hot fire (barbecue style) turning the prawns after two minutes and cooking until just pink and cooked through.
Alternatively heat a griddle pan and heat until the pan is smoking, add the prawns.
Turn the prawns after two minutes and cook until just pink and cooked through.
Squeeze fresh lemon juice over the prawns and serve with the cashew nut and Amarula butter.