Prawns Peri-Peri

Author

Madiba Restaurant
January 30, 2018

Prawns Peri-Peri

Ingredients

  • 18-24large prawns

  • ¾cupbutter

  • 2tspscrushed garlic

  • 2tbspslemon juice

  • 2tbsps peri-peri sauce

  • salt and milled black pepper, to taste

  • rice or bread , for serving

Peri-Peri Sauce

  • 1½ozred chiles , very finely chopped

  • 5 clovesgarlic, crushed

  • 2cupsolive oil

  • rind of 1 small lemon, pared

Wine Pairing

  • Chardonnay

Instructions

  • MIX the ingredients for peri-peri sauce together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavor improves with age, reaching its peak at two weeks.

  • SLIT prawns down their backs and de-vein. Leave heads on (or remove them if you prefer).

  • HEAT the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-perisauce (cook in one or two batches, depending on the size of your frying pan). Shake to make sure you get some of the chili and garlic.

  • SIZZLE for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm servingbowl.

  • GARNISH, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

Notes

Nutrition

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