Mozambican-style BBQ peri-peri prawns
- 250 g melted butter
- 6 medium-sized red chillies - chopped really fine
- 3 cloves garlic - chopped fine
- 2 tsp sea salt (don't use table salt, it's too harsh)
- pinch ground white pepper
- handful of chopped chives
- 2 Tbs lemon juice
- 1 tsp smoked Spanish paprika
- 15 medium (prince) prawns
Place all the ingredients apart from the prawns in a bowl, and mix well.
Defrost the prawns overnight in the fridge or in cold water.
If the prawns are not deveined and pre-cleaned then please do
so. (Deveining a prawn is really important. It involves cutting a thin line along the back of a prawn from just behind its head to the tail. Pull that black vein out. Stick your pinkie finger inside the head under running water to remove the innardsof the prawn.)
Rinse thoroughly. (You want the shell and head to remain intact though!)
Stick a bamboo skewer through the prawns, lengthways from the tail to the head.
You want it to keep the prawn straight; you don’t really need it to be sticking out on both sides.
Pour the marinade mixture over your prawns, and let them marinate for 2–3 hours at room temperature covered in an airtight container.
When your fire is at a medium heat test it with one prawn.
If it burns, wait a bit longer.
Don’t turn the prawns too much.
As soon as the shells of the prawns turn a bright pink colour, they are done.
Remove them from the fire immediately.
Prawns are easily overcooked.
Recipe extract from My Food, My Journey by Lesego Semenya.