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The Ultimate Prawn Potjie with Chorizo and Corn by Zola Nene

45 Minutes
4 Servings
21 Ingredients

Description

This Heritage Day, add coal-simmered, salty flavours to your braai with the Ultimate Prawn Potjie with Chorizo and Corn by Zola Nene. This easy prawn potjie only takes 45 minutes to make, and the combination of flavours is simply sensational.

Made with Cape Point Prawns that are individually flash frozen to lock in freshness, this potjie has that unmistakable ocean-fresh flavour. Serve it hot, with extra lemon wedges, with a choice of rice or mashed potato, and hot, buttered potbrood to soak up all the juices.

Too busy to go in-store? Don't worry – we've got you! Get everything you need to make this sensational seafood potjie, delivered to your door in 60 minutes with Checkers Sixty60.
 

Directions

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

2.   Add garlic, bay leaf, thyme, lemon pepper, paprika, cayenne pepper and tomato paste, and 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.

5.   Add the prawns to the pot, cover with a lid and leave to steam for 6 – 8 minutes – do not stir.

6. Once the prawns have changed colour, squeeze over the lemon juice, and stir gently.

7.    Serve hot, with extra  lemon wedges, rice or mashed potato, and hot, buttered potbrood or roosterkoek to soak up all the juices.

      

Ingredients

  • 800g Cape Point Prawns; deveined
  • 4 fresh sweetcorn cobs; cut into thirds
  • 2 tbsp. Forage and Feast Extra Virgin Olive Oil
  • 1 onion; chopped
  • 1 green pepper; chopped
  • 200g Farmer’s Deli Chorizo; chopped into 2-4cm pieces
  • 4 garlic cloves; sliced
  • 1 bay leaf
  • 2 tbsp. fresh thyme; chopped
  • 2 tbsp. lemon pepper
  • 1 tbsp. paprika
  • 1 tsp. cayenne pepper
  • 2 tbsp. tomato paste
  • 2 tbsp. brown sugar
  • 1 tin cherry tomatoes
  • 500ml vegetable stock
  • Salt and pepper, to taste
  • Juice of a fresh lemon
     

 

To Serve:

  • 2 lemons; cut into wedges
  • Potbrood/roosterkoek with butter
  • Rice or mashed potato to serve