Name: Only the best peri-peri prawns
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 5 servings
Cuisine: Braai
Ingredients: 1 kg prawns queen; 3 garlic cloves, finely chopped; chips and lemon wedges, to serve; 125 ml vinegar white wine; 125 ml lemon juice fresh; 1-5 ml chillies powder; 10 ml paprika; 5 ml salt; 3-5 garlic cloves, finely chopped; 5-10 fresh chillies

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Ingredients (10)

1 kg	prawns — queen
3	garlic — cloves, finely chopped
	chips — and lemon wedges, to serve

PERI-PERI SAUCE:

125 ml	vinegar — white wine
125 ml	lemon juice — fresh
1-5 ml	chillies — powder
10 ml	paprika
5 ml	salt
3-5	garlic — cloves, finely chopped
5-10	fresh chillies

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Method:

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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