Ingredients
Peri-Peri
24 prawns, deveined
6 red chillies, chopped
1 clove garlic, finely chopped
5 ml paprika
50 ml white wine vinegar
125 ml olive oil
30 ml chopped flat-leaf parsley
lemon wedges to serve
Lemon butter
24 prawns, deveined
60 ml lemon juice
lemon rind from 1 lemon
125 ml olive oil
100 g soft butter
2 cloves garlic, finely chopped
15 ml chopped flat-leaf parsley
5 ml finely chopped
rosemary and thyme
salt and pepper
Method
Peri-Peri
Add chillies (remove seeds for a less fiery peri-peri), garlic, paprika, white wine vinegar, olive oil and parsley in a small pot and simmer for 3 minutes.
Cool slightly and blend in a food processor until smooth.
Cool completely. Place in a small bowl, alongside the braai.
Toss deveined prawns with 45ml sauce.
Throw prawns on an oiled grid and braai for 2–3 minutes per side, turning.
Brush with any remaining peri-peri sauce.
Braai note: Leftover peri-peri sauce will last up to a month, refrigerated.
Lemon butter
In a small pot, add lemon juice, rind, olive oil, butter, garlic, fresh herbs and seasoning.
Simmer for 2 minutes until the butter is melted.
Toss prawns with the lemon and herb butter.
Throw on the braai and braai 2–3 minutes per side, turning.
Brush with remaining lemon butter.
Kitchen tip: Marinate prawns with your choice of basting sauce in a Ziploc bag, refrigerated for 1 hour maximum.
Recipe courtesy of Braai The Beloved Country by Jean Nel (Jacana)