My best peri peri prawns recipe
My best peri peri prawns are pan fried with a delicious marinade of peri peri, white wine, garlic and chilli.
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Ingredients
- 500 gm queen or large prawns cleaned and deveined but heads kept on
- ¼ cup peri peri sauce see my recipe below or use your favourite store-bought option
- 2 Tbs olive oil
- 50 grams 3.5 Tbsp Kerrygold butter
- 3 fresh bay leaves
- 3 garlic cloves crushed
- 1 -2 small deseeded chillies omit if you are using a hot sauce
- Juice from 1 lemon
- ½ cup / 125ml) dry white wine
- 2 Tbsp chopped parsley and a little extra for garnish
- ¼ cup brandy to flambe
Instructions
- Place your cleaned prawns in a flat dish. Place all the ingredients except the brandy into a small pot and heat until the butter has melted. Pour this over the prawns.
- Marinate for 20 - 30 minutes.
- Heat a large non-stick frying pan or wok. You could do this on a large flat pan (skottel) on the fire. Add the prawns with all the marinade to the pan and cook until the prawns just start turning pink. Be careful not to overcook prawns as they will carry over cooking. If in doubt cook them slightly under.
- Heat the brandy in a small pot and pour it over the hot prawns. Light this to flambé the prawns.
Notes
These prawns are best eaten freshly made, but will keep in the fridge for up to 3 days.
Servings: 2 people