Name: Prawns Peri-Peri
Yield: 4 servings
Ingredients: 18-24 large prawns; ¾ cup butter; 2 tsps crushed garlic; 2 tbsps lemon juice; 2 tbsps peri-peri sauce; salt and milled black pepper (, to taste); rice or bread (, for serving); 1½ oz red chiles (, very finely chopped); 5 cloves garlic (, crushed); 2 cups olive oil; rind of 1 small lemon (, pared); Chardonnay

Prawns Peri-Peri

Servings

4servings

Servings

4servings

Ingredients

Peri-Peri Sauce

1½oz red chiles , very finely chopped
5 cloves garlic, crushed
2cups olive oil
rind of 1 small lemon, pared

Wine Pairing

Chardonnay

Instructions

MIX the ingredients for peri-peri sauce together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavor improves with age, reaching its peak at two weeks.
SLIT prawns down their backs and de-vein. Leave heads on (or remove them if you prefer).
HEAT the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce (cook in one or two batches, depending on the size of your frying pan). Shake to make sure you get some of the chili and garlic.
SIZZLE for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl.
GARNISH, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

Recipe Notes

This recipe is from our Return to South Africa issue. Want more? Sign up for Wine Awesomeness now and get 6 bottles of South African wine, tasting notes and recipe pairings ($110 value) for $37.50!