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Braaied prawns

Recipe from: 29 August 2011

Ingredients 4
Servings 4
Time 5 mins


  • sprig of rosemary, lavender or fennel
  • fresh raw large or tiger prawns
  • wooden skewers, soaked overnight in water
  • lemons or limes, sliced


10 mins
Light the fire well in advance.
When all the flames have gone, add sprigs of herbs to create aromatic smoke and deter insects.
Meanwhile remove the heads and shells of the prawns, and the black vein that runs down the back.
Wash them in cold water.
Thread prawns onto wooden skewers.
Place a layer of lemon or lime slices on the braai grid and lay the prawns on top.
Turn over the skewers after about 2 minutes.
The prawns are cooked when they are pale pink with browned edges.
Eat immediately.

Read more on: fish/seafood  |  grill

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