When we sat down with Callie-Anne Gavazzi to learn more about her safari food company ‘Callie-Anne on Safari‘ she graciously gave her the recipe to her Pap’s Peri-Peri Prawns. It’s quick and easy! Take a chance at it.
Growing up as a little girl, my dad cooked a lot, but he only cooked the things he loved most. I suppose he chose the things he knew he was good at, like these prawns. I remember holidays on the beach in Mozambique as a little girl stuffing my face with prawn after prawn. This is my Pap’s most famous recipe (I think so, anyway) and I have stolen it from him. I think it will steal your heart!
Prep Time: 25mins
Cooking Time: 15mins
Serves: 4-6 people
Ingredients:
- 1kg prawns
- 200g butter (Room Temp.)
- 8 large red chillies (medium to mild)
- 8 cloves of garlic
- 3-4 large lemons
- Glug of olive oil
- Salt and pepper
Method:
This is such a family favourite. It’s a bit weird writing this recipe because I have made it so many times.
- Right. The prawns…You need approx 1kg but you can add more depending on how many people you are expecting. You need about 5 prawns per person.I clean the prawns myself; however, try to get your fishmonger to do this for you. Once they are squeaky clean (leaving heads and shells intact) we can start on our peri-peri sauce.
- Chop the chillies and garlic as fine as you can get them. In a saucepan, add the butter, chillies, garlic and juice from all 3 lemons. You want this to melt, but not to boil.
- Season the sauce to taste and set it aside to rest. In the meantime, your prawns will be room temp. and we can season them with some salt and pepper.
Two ways you can cook these bad boys:
1. Over the braai/barbeque: Which means you need to pour all the sauce over the prawns like a marinade then grill them over the flames.
2. Over a big pan or wok: Which means you splash a little olive oil into the pan and then add the sauce and prawns together making a saucier vibe.
Each way is just as delicious as the other, so try them both and see what you think. Prawns cook super quick, 2 mins on each side is sufficient. Don’t overcook them as they become rubbery. When they are turning bright pink and opaque on the inside, that’s a good indication that they are cooked.
I serve the prawns on a big platter with all the sauce and crunchy bread on the side for dipping; believe me, the sauce is gone in minutes. This is a hands-on affair, so don’t be shy to get stuck in with your fingers. A Prawn braai, just like my dad taught me!
Want more recipes from past guests? Check out these:
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