Krummelpap, Kaiings and Prawns by Jan Hendrik van der Westhuizen

1. To make the krummelpap, in a medium-sized pot, bring the water and salt to a rolling boil. Gradually pour the maize meal into the water, taking care not to stir the mixture. Cover the pot with a lid and allow the mixture to simmer on very low heat for 5 minutes.

2. After the 5 minutes have elapsed, remove the lid and lightly fluff the maize meal with a fork, being careful not to over-stir. Replace the lid and continue to simmer the mixture over low heat, using the fork to gently stir every 10 minutes.

3. Continue this process until the krummelpap is properly formed and has achieved a fine consistency, which should take roughly 30–40 minutes.

4 To prepare the prawns, first take the prawn in one hand and hold it by the head. With the other hand, gently grab the body of the prawn and twist it to separate the head from the body.

5. Next, using a pair of kitchen scissors or a sharp knife, make a shallow incision down the centre of the back of the prawn’s body. Be careful not to cut too deep, as you don’t want to cut the prawn in half.

6 Using your fingers or the tip of the knife, gently pull out the dark vein that runs down the centre of the prawn’s body. It should come out easily.

7. Once the vein is removed, rinse the prawn under cold running water to remove any excess dirt.

8. Marinade the prawns in 175ml Asian Braai Sauce, crushed garlic, pinch of salt and lemon juice. Place in a Ziplock bag and leave in the fridge for 30 minutes.

9 Place a large cast iron pan on the fire and allow to heat. Add the olive oil and kaiings and cook for about 3 minutes, making sure the oil does not start to smoke.

10. Remove the prawns from the marinade and place in the cast iron pot. Cook the prawns for 2 minutes on one side or until the shell turns an orange colour.

11. Turn the prawns over, add the remaining Asian Braai Sauce, and cook for another 3–5 minutes. Season with salt and add more lemon if needed.

12. Remove from the fire and add the lemon zest, chilli flakes, and cumin seeds.

13. Garnish with pea shoots.