Prawns with Lemon Butter and Peri-Peri

Name: Prawns with Lemon Butter and Peri-Peri
Cuisine: South Africa
Ingredients: salt and pepper; 5 ml finely chopped rosemary and thyme; 24 prawns, deveined; 60 ml lemon juice; 15 ml chopped flat-leaf parsley; 125 ml olive oil; 50 ml white wine vinegar; 5 ml paprika; 1 clove garlic, finely chopped; lemon wedges to serve; 30 ml chopped flat-leaf parsley; 6 red chillies, chopped; lemon rind from 1 lemon; 100 g soft butter; 2 cloves garlic, finely chopped

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

Shellfish can take flavour so add chilli, lemon, garlic and spices in abundance.

Ingredients

Peri-Peri

24 prawns, deveined
6 red chillies, chopped
1 clove

Africa
South Africa
Fish course
Pescatarian
Gluten-free

Method

Peri-Peri

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 45