Peri peri prawns

Fillet the prawns by cutting across the prawn’s back, starting from the head and ending at its tail. Cut through the flesh of the prawn in its centre with a pair of scissors and clean out the intestine by passing the prawn under running water. Place a finger between the shell and the head and clean it. Mix all ingredients for the sauce together in a small pan and cook on low heat for about 10 minutes. Sprinkle the prawns with olive oil, add salt and pepper and place them on baking paper. Cook them in a 2400C preheated oven for approximately 5 minutes, on each side. Serve with the sauce poured over them.
Chef’s tip: This recipe can be done in a frying pan as well as on barbecue.


1kg prawns (medium sized) in their shells, a little olive oil
Salt, black pepper

For the sauce:

150g butter, ½ cup lemon juice
Peri peri chilies, chili flakes, or freshly pashed chili, ½ tbsp sugar
2 cloves garlic, ½ tsp salt
1/4 tsp black pepper

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