Only the best peri-peri prawns
|1 kg||prawns — queen|
|50 ml||fresh chillies — 573|
|3 cloves||garlic — cloves, finely chopped|
|chips — and lemon wedges, to serve|
|125 ml||vinegar — white wine|
|125 ml||lemon juice — fresh|
|125 ml||fresh chillies — 573|
|1-5 ml||chillies — powder|
|3-5 cloves||garlic — cloves, finely chopped|
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