peri peri prawns
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Cook Time
5 mins
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Servings
2 people
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Cuisine
South African
peri peri prawns
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My best peri peri prawns are pan fried with a delicious marinade of peri peri, white wine, garlic and chilli.
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Ingredients
- 500 queen prawns cleaned and deveined but heads kept on, or large prawns
- ¼ cup peri peri sauce see my recipe below or use your favourite store-bought option
- 2 Tbs olive oil
- 50 butter or 3.5 Tbsp; Kerrygold brand
- 3 bay leaf fresh
- 3 garlic cloves, crushed
- 1 -2 chilies omit if you are using a hot sauce, small; deseeded
- lemon juice juice from 1 lemon
- ½ cup dry white wine 125 ml
- 2 Tbsp parsley and a little extra for garnish, chopped
- ¼ cup brandy to flambe
Instructions
- Place your cleaned prawns in a flat dish. Place all the ingredients except the brandy into a small pot and heat until the butter has melted. Pour this over the prawns.
- Marinate for 2 hours.
- Heat a large non-stick frying pan or wok. You could do this on a large flat pan (skottel) on the fire. Add the prawns with all the marinade to the pan and cook until the prawns just start turning pink. Be careful not to overcook prawns as they will carry over cooking. If in doubt cook them slightly under.
- Heat the brandy in a small pot and pour it over the hot prawns. Light this to flambé the prawns.
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