Only the best peri-peri prawns

Recipe from: 7 September 2015
recipe, braai, seafood

Ingredients 13
Servings 5
Time 45 min + Standing time

Ingredients

  • 1
    kg
    queen-size Mozambique (LM) prawns
  • 50
    ml
    olive oil
  • 3
    cloves
    of garlic, finely chopped
  • chips and lemon wedges, to serve
  • PERI-PERI SAUCE:
  • 125
    ml
    white wine vinegar
  • 125
    ml
    fresh lemon juice
  • 125
    ml
    olive oil
  • 1-5
    ml
    chilli powder
  • 10
    ml
    paprika
  • 5
    ml
    salt
  • 3-5
    cloves
    of garlic, finely chopped
  • 5-10
    peri-peri chillies, finely sliced, seeds removed if less heat preferred
 

Method

00:10
 

Mix all the ingredients for the peri-peri sauce together in a jar or bottle with a lid. Shake it well and leave to stand for at least a day before using.

Cut the back of the prawns open with sharp scissors and remove the intestinal vein. Cut through the flesh to butterfly the prawns.

Mix the oil and garlic together and pour over the prawns. Leave to marinate for one hour.

Grill over hot coals on the braai. Cook only for about 45 seconds a side. Place the hot chips on a platter. Remove the prawns from the pan and place onto the chips. Drizzle liberally with the peri-peri sauce, or serve the sauce on the side if you prefer. Serve immediately with lemon wedges.

Text and image:
Ideas magazine

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Read more on: braai  |  recipe  |  seafood
 

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