Prawnsperiperi Recipes

Steps:

• Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
• Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
• Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Steps:

• PERI-PERI SAUCE.
• **Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.**.
• Slit prawns down their backs and devein.
• Leave heads on, or remove them if you prefer.
• Depending on the size of your frying pan, cook them in one or two batches.
• Heat the butter gently and add the garlic and lemon juice.
• Don't let the garlic burn.
• Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.).
• Sizzle for 4-5 minutes, turning frequently, until cooked.
• Season with salt and pepper and tip into a warm serving bowl.
• Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

Steps:

• PERI-PERI SAUCE
• Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.
• Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.
• Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)
• Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

Steps:

• Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
• TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.

Steps:

• Clean the prawns and cut a slit down the back from the bottom of the head to the beginning of the tail. Remove the dark vein, rinse under running water and drain well.
• Dot about 80g of the butter over the base of a large cast iron casserole dish.
• Arrange a single layer of prawns in the dish and season with salt.
• Scatter over approximately 1/3 of the garlic and parsley over the top, and sprinkle with a little peri peri / chilli powder.
• Dot about half the butter over the top of the first layer or prawns and arrange a second layer on top.
• Scatter with garlic, parsely and peri peri / chilli powder.
• Repeat for a third layer, using the remaining of the ingredients.
• Put the casserole dish lid on and cook over a medium-high heat for approximately 10 mins until the prawns have brightened and their flesh is white.
• Add the lemon juice and crumble the feta cheese over the top.
• Rock the dish from side to side to spread the sauce about.
• Cover the casserole dish again and cook for a further 10mins or until the feta has melted, shaking the pan again to mix the juices up.
• Serve immediately (you'll need finger bowls!).

Steps:

• Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
• Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
• Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.