Coat the prawns with the peri-peri seasoning and some melted butter. Grill in a hot oven for 4 minutes.
In the meantime, heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil then add the chilli pepper and the garlic and cook for 30 seconds.
Add the beer and bay leaf.
Simmer over high heat to reduce the liquid by half.
Stir in the lemon juice and remove the bay leaf.
Stir in the butter and cream and season to taste with salt and pepper.
Place the prawns into the skillet with the sauce and cook, turning once, for 1 to 2 minutes.
Garnish with the chopped parsley and coriander and serve.
Reprinted with permission of Roberto De Carvalho
of Roberto’s Restaurant.
To visit Roberto De Carvalho’s
blog, click here.