These oven-roasted peri-peri prawns were a quick dish I knocked together when I had my Big Green Egg all fired up. I had undertaken the mammoth task of defrosting my chest freezer, and discovered a box of fabulous Tiger prawns that needed to be consumed immediately. I simply thawed them in cold water and then doused them generously in peri-peri sauce.
Anyone that grew up in the Southern suburbs of Cape Town or who went to UCT, will be aware of the legendary takeaway ‘Chippies’ in Mowbray. It was always a little too dodgy looking for me, and far too much grease involved in the food, but Chippies was the place people went to when drunk in the early hours of the morning to get a bag of hot chips or a prego roll. It was also the only place open that late at night back in the day.
They have been selling their famous prego sauce from their shop for years, and I recently stumbled across it in Food Lovers Market, where it is now branded and bottled and easily available to keep on hand.
*An update (2022) Chippies has rebranded to Fabrica do Prego and they are the coolest prego joints in town. Their prego and peri-peri sauce s sold all over and it’s delicious.
The sauce is laced with garlic, you literally see mounds of slices in the sauce, and I erroneously picked up the ‘hot’ variant – which was a tad too spicy for my taste. I am more medium-mild.
Anyway, since I cooked the prawns with skin on, a lot of the sauce came off.
There are numerous other bottled peri-peri sauce brands that I enjoy, including Ruys (but I only seem to find this when I am in Joburg), Nando’s, Afrique, and I recently tried the Woolies peri-peri basting sauce which was rather delicious.
Simply heat your oven or Big Green Egg to 180C – 200 C. Marinate the prawns for anywhere from half an hour depending on their size. Put them in a roasting dish with all the marinade and cook for around 10 minutes, or until they have changed to pink. I turned them halfway through the cooking process, re-basting them at the same time.
I scattered over lots of salt and squeezed over a lot of fresh lemon juice.
Prawns like this are best eaten with your hands, served with chips or rice and an ice-cold beer on the side.
My very quick chicken breasts with peri peri and lemon are another standard week-night meal I cook often. Maximum flavour delivered in the quickest amount of time.
I look forward to connecting with you again