Garlic Peri-Peri Prawns
This Garlic Peri-Peri Prawns recipe brings garlic, fresh chilli and lemon together in a buttery pan sauce made for mopping up with bread. It suits a hot South African Christmas beautifully: there is no oven to heat the kitchen, and the prawns need only a few minutes on the stove.
The trick is to dry the prawns well and cook them in batches, rather than crowding the pan. Add the garlic afterwards so it stays fragrant instead of catching in the hot oil. Start with one chilli for gentle heat, or use two if your family likes a proper bite. Have your salad, bread and serving platter ready before you begin, because these are best eaten straight away.
Ingredients
Prawns
Garlic peri-peri sauce
To serve
Instructions
- 1If using frozen prawns, thaw them overnight in a covered container in the fridge, then drain. Pat the prawns thoroughly dry with kitchen paper and keep chilled while you prepare the sauce ingredients.
- 2Mix the lemon juice, vinegar and water in a small bowl. Have the garlic, chilli, paprika, origanum, butter and parsley measured and ready beside the stove.
- 3Season the prawns with the salt and pepper. Heat a large, heavy frying pan over medium-high heat and add 10 ml of the olive oil.
- 4Cook one-third of the prawns in a single layer for about 1–2 minutes per side, depending on their size, until pink and opaque through the thickest part. Transfer to a clean plate. Repeat with the remaining prawns in two batches, using 10 ml oil for each batch.
- 5Reduce the heat to medium-low and allow the pan to cool briefly. Add the butter, garlic and chilli. Cook for 45–60 seconds, stirring, until fragrant but not browned.
- 6Stir in the paprika and origanum for 15 seconds, then add the lemon juice mixture. Scrape up any golden pan juices and simmer gently for 1 minute.
- 7Return the prawns and their collected juices to the pan. Toss for 30–60 seconds, just until hot and coated in the sauce; avoid simmering them for longer or they may toughen.
- 8Scatter with parsley and transfer to a serving platter. Serve immediately with lemon wedges, and bread and salad if you like.
Nutrition (per serving)
- Calories
- 365 kcal
- Carbohydrates
- 5 g
- Protein
- 51 g
- Fat
- 16 g
- Saturated fat
- 6 g
- Sugar
- 1 g
- Fibre
- 1 g
- Sodium
- 625 mg
- Cholesterol
- 425 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Peel and devein the prawns earlier in the day, then refrigerate in a covered container at 4°C or below until you are ready to cook.
- Chop the garlic and chilli and measure the sauce ingredients ahead. Keep the lemon mixture and chopped parsley refrigerated separately.
- For a relaxed summer Christmas lunch, serve with a leafy salad and crusty bread rather than another hot side dish.
- Serve in small batches rather than leaving seafood on a warm buffet. Refrigerate leftovers within two hours, or within one hour if the temperature is above 32°C.
Frequently asked questions
Can I use frozen prawns?
Yes. Choose raw frozen prawns and thaw them in the fridge overnight. Drain and dry them well so they fry rather than steam. The 1 kg quantity is the thawed, drained weight after peeling and deveining.
How can I make the peri-peri sauce milder?
Use one chilli and remove its seeds and inner membranes, or use half a chilli for very gentle heat. Chilli strength varies, so serve extra chopped chilli separately for anyone who wants more.
Can I cook the prawns in advance?
They are best cooked just before serving, as reheating can make them rubbery. Refrigerate any leftovers promptly, eat within two days and reheat only once until steaming hot throughout.
