1 kg frozen, peeled tiger prawns, 3 tbsp butter, half of the Peri Peri sauce (recipe below), 1 tbsp chopped flat-leaf parsley, 1 lemon cut into pieces
For the Peri-Peri sauce: 4-6 African Birds Eye chillies, 2 garlic cloves, 3 tbsp olive oil, 1 tsp grated lemon zest, 1 medium onion, 1 medium red pepper, ½ tsp dried oregano, 2 tbsp fresh lemon juice, 1 tsp smoked paprika powder, ¼ cup distilled white vinegar, ¼ cup flat-leaf parsley, Salt and freshly ground black pepper
First prepare the peri-peri sauce by washing the chillies, removing the stems and then roughly chopping them. Then wash your hands or use rubber gloves to prepare the chillies. Remove the seeds from the red pepper and roughly chop it together with the onion. Add all the other ingredients and process with a hand blender until you have a smooth paste.
Then defrost the prawns, slit down the back and devein. Leave the heads on, rinse them and pat dry with kitchen paper. Place the prawns in a large bowl and pour half of the peri-peri sauce over them. Mix the prawns with the sauce. Cover the prawns with cling film and leave in the fridge for at least an hour or overnight.
Prepare your grill with wood, charcoal or briquettes and burn it to form a bed of coals (alternatively, you can sear the prawns in a pan). Meanwhile, heat the butter in a large frying pan or wok at medium heat. Once melted, add the prawns and the peri-peri marinade and mix it with the butter. When the coals are ready, oil the grill grid with a little vegetable oil and place the prawns cut-side down on the grill or use a pan. Within a few minutes, the prawns will change from grey to pink. Once they are pink, turn them over and cook for another 3 to 5 minutes. Arrange the grilled prawns on a serving platter, sprinkle them with the chopped parsley, place the lemon wedges around them and pour the other half of the peri-peri sauce into a serving bowl. Serve with potato wedges, fresh baguette or salad.
Our Wine recommendation:
The Kanonkop Kadette Dry Pinotage Rosé 2020 proves to be a true expert with fish, sushi or seafood as it stimulates the appetite with unique flavors of melon, cotton candy and juicy raspberries. A nice red wine option is the Kanonkop Kadette Cape Blend 2018, whose lively character, marked by mocha and fruit flavors, is a versatile food companion.