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Foto: Francois Oberholster
Prep Time: 15 minutes
Servings: 6
Cooking Time: 10 minutes
Ingredients
- 1kg - prawns, intestinal tract removed but not shelled
- - SAUCE
- 5 - cloves garlic, finely chopped
- 125ml - butter
- 250ml - of your favourite peri-peri sauce (we used Creamy Peri-Peri from Food Lover’s Market)
- 250ml - cream
- 60ml - chopped coriander
Method
This dish is probably best shared with close friends – it’s a messy business
and best eaten with your fingers!
1 Thread the prawns onto 6 kebab sticks – it makes the cooking and serving much easier.
2 Make the sauce Sauté the garlic slowly in the butter for half a minute. Add the remaining ingredients and simmer until the sauce thickens. Set aside.
3 Braai the prawns over medium coals or fry in a griddle pan until just cooked and blushing pink. Then drizzle generously with the sauce and serve with steamed rice, lemon wedges and fresh Portuguese rolls.
Psst! Add fried mushrooms and stir some peas through the rice before serving if you’d like to feed more people.
