The South African appreciation of peri-peri prawns actually comes from Mozambique, where these shellfish are still cooked in the traditional Portuguese style today. This recipe however is the South African version of it.
18-24 large prawns
200 g (3/4 cup) butter
10 ml (2 teaspoons) crushed garlic
30 ml (2 tablespoons) lemon juice
30 ml (2 tablespoons) peri-peri sauce (recipe below)
salt, milled black pepper
For the Peri Peri Sauce
50 g (1 1/2 ounces) red chillies, very finely chopped
5 cloves garlic, crushed
500 ml (2 cups) olive oil
pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)
Peri Peri Sauce
Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.
Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.
About 15 minutes preparation time
About 15 minutes cooking time
Serves 3 – 4