Pic: Russel Wasserfall



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



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)