These piri-piri prawn skewers for the braai need only three words to describe them: plump, pink perfection. You can of course thread numerous smaller prawns sideways onto skewers, but during the month we celebrate our favourite national pastime, why not indulge a bit?
Think Mozambican prawns and track down the fattest beasties you can find for your piri-piri seafood braai. A quick bath in olive oil, parsley and loads of Cape Herb & Spice Piri-Piri Chilli and onto wooden skewers and a hot fire they go. Sticking it on a stick is just the perfect way to braai prawns because you don’t need any tongs to flip them over! All these gems of the sea ask for is a cheeky little spicy garlic lemon butter for dipping.
What you need:
For the prawns
What to do:
Devein the prawns by cutting open their backs, starting at the head and finishing at the tail. (Cook’s tip: A small pair of sharp scissors works way better here than a knife.) Lift out the vein, rinse the prawns and pat dry. Drizzle prawns generously with olive oil, add 2 tbs Cape Herb & Spice Piri-Piri Chilli, the parsley and minced clove of garlic. Toss, then cover and place in the fridge for an hour. Thread the prawns onto wooden skewers (soaked in water for 10 minutes to prevent them catching) and place on a hot braai.
To make the garlic lemon butter, combined all the ingredients in a small enamel dish or any other metal container and place it on the edge of the braai to slowly melt and infuse.