Chef Deena Naidoo, partner in Tsogo Sun’s Aarya restaurant, shares the following recipe.
Peri-Peri Prawns
800g medium sized prawns (shelled and deveined, tail segment intact)
10ml chili flakes
3 tbs (60ml) crushed garlic
30ml olive oil
1 red pepper deseeded and finely sliced
1 green pepper deseeded and finely sliced
125ml beer
250ml fresh cream
10ml lemon juice
5 ml chopped parsley
Salt and ground black pepper to taste
Mix prawns with chili flakes and garlic in a glass bowl.
Heat 30ml olive oil in a pan
Cook prawns in batches until they turn pink. Remove and set prawns aside.
Add peppers and sauté until cooked.
Add prawns, beer, cream and lemon juice.
Simmer until sauce reduces.
Season with salt and ground black pepper.
Garnish with parsley
Serve with crusty bread, rice or pasta - Sunday Independent