Peri peri PRAWNS
2kg Tiger Prawns (count 16-20 or count 5-7)
200ml African Volcano Peri Peri sauce (medium strength)
50ml olive oil
Salt and pepper to taste
50ml lemon juice
50ml clarified butter
Fresh lemon wedges
Marinate whole/ shelled prawns in peri peri sauce for 12 hours. Drain and reserve.
Add seasoning. In pan heat oil till hot. Fry the drained prawns on both sides till crispy and pink/ red. Just prior to “a point”, add peri peri sauce. Simmer gently till cooked. Plate ‘tier’ style. Nappé sauce over. Garnish with fresh lemon and serve with savoury rice.