6 long red chillies
1 garlic clove, finely chopped
1 tbs paprika
3 tbs cider or white wine vinegar
100ml sunflower oil
24 green prawns, peeled (tails intact), deveined
2 tbs shredded mint or basil leaves
Lime or lemon wedges, to serve

Preheat oven to 180°C. Roast chillies on a tray for 8-10 minutes until soft and lightly browned. Chop (removing seeds for less heat if desired) and add to a small pan over medium-low heat with garlic, paprika, vinegar, 1/3 cup (80ml) oil and 2 tsp salt. Simmer 2 minutes. Cool slightly, then blend in a processor until smooth and cool completely. Toss prawns with 2-3 tbs sauce (leftover sauce will keep for 1 month, covered, in the fridge). Heat remaining 1 tbs oil on a barbecue hotplate or in a wok on high heat. Cook prawns, turning, for 4 minutes until cooked, then toss with herbs and serve with lime.