Peri-Peri Prawn Feast

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When the weather is good and your stomachs are hungry, a prawn feast is just what you need. Prawn braai’s are the best, if you know how to cook them that is! So many people overdo prawns and they become mushy and gross. BUT, if you follow this recipe your prawns will be cooked to perfection. Always remember to keep a warm dish ready to keep all your cooked ingredients in.

This is the ultimate meal for a great Sunday lunch.


3 kg king prawns, deveined with shells and tails
1 bottle of Portuguese peri-peri sauce (find it at your local fish monger)
Olive oil
Sea salt

For the lemon garlic butter:

250 g unsalted butter, cut into cubes
7 cloves of garlic, crushed
1 handful of fresh parsley, chopped
Juice of 2 lemons
Sea salt

For the Tzatziki :

2 cups plain Greek yogurt
1 cup cucumber, diced
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons finely chopped fresh parsely
Salt and pepper, to taste

Served along with my Dad’s Amazing spatchcock chicken, yellow rice, salsa.

Serves 6-8 people
Preparation: 12 hours
Cooking time: 45 minutes

So you can make your own peri peri sauce, but they have such delicious ones at my fish monger (Fisherman’s Deli in Dunkeld West) that I didn’t bother making my own. Buy the one they recommend, it’s always the safest way.

In a large marinating dish marinate the prawns in the sauce for at least 12 hours. Cover with glad wrap and place in the fridge.

Place a small pot on high-heat and melt the butter, then add the garlic and a large pinch of sea salt. I usually add a lug of olive to increase the flavour. Cut the lemons in half and warm them up in the microwave for 30 seconds.

To make the Tzatziki:

In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and parsley. Stir until well combined. Taste and season with salt and pepper. If you have time, chill before serving.

Once the prawns have finished marinating, turn on the braai/BBQ, it must be around 200C in temperature.

Cook the prawns for 4 minutes on each side. Using a basting brush to continuously baste the prawns while they’re cooking. Once they have all been cooking, sprinkle over some olive oil and sea salt and keep warm.

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Once the prawns are cooked, pour the lemon juice into the butter along with the chopped parsley and take off the heat.

Pour the lemon butter sauce over the prawns and you’re good to go. Serve with rice and tzatziki.

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