Only the best peri-peri prawns

Grill these spicy bites over hot coals on the braai.
recipe, braai, seafood

Recipe from: 7 September 2015
Preparation time: 45 min + Standing time
Cooking time: 10 min


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



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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