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Braai-Ready Peri-Peri Prawn Skewers

20 Minutes
6 Servings
12 Ingredients

Description

There's no better way to celebrate South Africa's rich cultural tapestry and culinary heritage than by firing up the braai and indulging in a seafood feast that pays homage to tradition. This tantalising Braai-Ready Peri-Peri Prawn Skewers recipe is a dish that combines the irresistible flavours of the ocean with the fiery essence of peri-peri sauce, creating a symphony of tastes. Made with individually flash frozen Cape Point Prawns, exclusively available at Checkers, this flavourful dish will take your braai to the next level. Serve your prawns with any selection of fresh or braai bread. This Heritage Day, let the aromas of sizzling peri-peri prawns infuse the air as you gather around the braai with loved ones. This recipe encapsulates the spirit of South African cuisine, blending flavours that honour tradition while embracing the excitement of outdoor grilling. No time to go to the store? Don't worry – we've got you! Get everything you need to make this spicy braai favourite delivered to your door in 60 minutes with Checkers Sixty60.

Directions

1. To make the peri-peri sauce, place the garlic, chilli, lemon juice, oil, cayenne pepper, paprika, sugar, salt and pepper in a small food processor and process until a coarse paste forms.

2. Halve the sauce and set one portion aside.

3. Start your fire and thread a few prawns onto a skewer.

4. Brush the prawns liberally with peri-peri sauce.

5. Place the skewers and halved lemons over hot (white in colour) coals or wood fire for 2 – 3 minutes per side, or until the prawns are bright pink and deliciously charred, cooked through.

6. Serve with the reserved peri-peri sauce, the charred lemons and any selection of fresh or braai bread.

Ingredients

  • 700g Cape Point Frozen 26/30 Whole Queen Prawns; cleaned
  • Extra virgin olive oil
  • 2 – 3 lemons; halved

 

For the Peri-Peri Sauce:

  • 2 garlic cloves; crushed
  • 2 red chillies; deseeded and chopped
  • ⅓ cup (80ml) lemon juice
  • ¼ cup (60ml) extra virgin olive oil
  • ½ tsp. (2.5ml) cayenne pepper
  • 1 tsp. (5ml) smoked paprika
  • 2 tsp. (5ml) castor sugar
  • 3 tbsp. (45ml) thyme
  • Salt and milled pepper