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Peri-peri prawn kebabs

Recipe from: 11/10/1999 12:00:00 AM
Ingredients 10
Servings 8


  • 24
    uncooked large prawns (queen or tiger prawns)
  • 8
    wooden skewers
  • lemon leaves (optional)
  • 250
  • 4
    cloves garlic, crushed
  • 125
    olive oil
  • 6
    red chillies, or more to taste
  • 90
    fresh lemon juice
  • salt


PERI-PERI BUTTER: Melt butter with garlic and set aside. Heat olive oil in a small saucepan. Drop in a little chilli - if it skips to the surface and bubbles, the oil is at the correct temperature. Add chillies to oil and immediately remove saucepan from heat. Leave to cool for 10 to 15 minutes, then add lemon juice, garlic-flavoured butter and salt to chillies. Make a small slit along the back of each prawn and remove black intestinal thread with a skewer, keeping the tail intact but removing the head if desired. Thread 3 prawns, facing same direction, onto each skewer, alternating with lemon leaves, if using. Brush prawns with peri-peri butter. Braai prawns over hot coals, basting and turning them until shells have turned orange; alternatively, grill for 4 to 5 minutes. Wrap paper napkins around base of skewers and serve.

Read more on: fish/seafood  |  grill

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