|20.00 ml||lemon juice|
|500.00 g||prawns — cleaned and heads removed|
|45.00 ml||fresh chillies — 573|
|3.00||garlic — cloves, crushed|
|1 Tbs||peri peri sauce|
|25.00 ml||fresh coriander — chopped|
Drizzle lemon juice over prawns.
Heat the butter and olive oil in a saucepan.
Add the garlic, peri-peri and beer, and simmer for two minutes.
Remove from the heat and cool for 15 minutes, then pour over the prawns.
Marinate for 15 to 30 minutes.
Pour into a roasting tin and grill for about 10 minutes or until cooked through.
Stir in fresh coriander and season to taste with salt.
Serve with fresh bread to soak up the sauce.