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Prawn Potjie by Zola Nene

35 Minutes
8 Servings
19 Ingredients

Description

Nothing says “South African feast” more than a tasty meal prepared in a potjie and shared with family and friends! Add a twist to this local classic by switching up the main ingredient from red meat to seafood with this Prawn Potjie recipe by chef Zola Nene.

Made with our wonderfully fresh Cape Point Prawns, already deveined for your convenience, this Prawn Potjie is a winning combination of the best seafood, fresh vegetables, flavourful chorizo, fragrant herbs and spices, and of course, a sprinkling of passion! 

Simply mix it all together before popping on the braai and serving up with fresh lemon slices and pot brood. Delish! All of these ingredients are available at Checkers nationwide, and also available for delivery via Sixty60.

Directions

1. In a large potjie pot over medium coals, add olive oil, onion, green pepper and chorizo, and sauté until the onions begin to soften.

2. Add garlic, bay leaf, thyme, lemon pepper, paprika, cayenne pepper and tomato paste, then cook for a minute to release all the flavours.

3. Add the sugar, tinned cherry tomatoes, potatoes, sweetcorn, and vegetable stock, stir well then cover and leave to simmer for 10 – 15 minutes or until the corn and potatoes are cooked through.

4. Season with salt and pepper to taste. Add the prawns to the pot, cover with a lid and leave to steam for 6 – 8 minutes. Do not stir.

5. Once the prawns have changed colour, squeeze over the lemon juice, stir gently then serve with extra lemon wedges and pot brood to soak up all the juices.

 

Ingredients

  • 800g Cape Point Prawns; deveined
  • 1 onion; chopped
  • 1 green pepper; chopped
  • 200g chorizo sausage; chopped
  • 4 garlic cloves; sliced
  • 1 bay leaf
  • 2 tbsp. chopped thyme
  • 2 tbsp. lemon pepper
  • 1 tbsp. paprika
  • 1 tsp. cayenne pepper
  • 2 tbsp. tomato paste
  • 2 tbsp. sugar
  • 1 tin cherry tomatoes
  • 450g baby potatoes; halved
  • 4 fresh sweetcorn cobs; cut into thirds
  • 500ml vegetable stock
  • Juice of a fresh lemon
  • 2 tbsp. oil
  • Salt and pepper; to taste