If you love prawns, you will love and appreciate the simplicity of this creamy peri-peri prawns recipe.
My dad whips up the most incredible prawns, and honestly, there’s no other way I prefer indulging in these delectable crustaceans.
As a Durbanite, I can confidently say that prawns are an absolute essential, especially around festive meals. The best part? This dish is incredibly easy to make, requiring just a handful of ingredients.
INGREDIENTS
- 1 Cup Nando’s Hot Sauce
- 800g – 1000g Cleaned Prawns With The Shell On
- 250 ml Fresh Cream
- 12 Cloves Garlic, Diced
- 50g Butter
- Juice of 1 Lemon
- 1 Teaspoon Salt
- 4 Tablespoons Banhoek Garlic Chilli Oil
- 2 Teaspoons Chilli Flakes
- 1/2 Teaspoon Black Coarse Pepper
- 4 Teaspoons Freshly Chopped Fresh Parsley
METHOD
- Begin by adding 1 cup of Nando’s Hot Sauce to a mixing bowl, followed by diced fresh garlic, lemon juice, dried red chilies, Banhoek Garlic Chilli Oil, and black coarse pepper. Give these ingredients a thorough mix.
- Pour the marinade over the prawns, ensuring they are well-coated, not just on the outside of the shells but also inside. Cover with cling wrap and let it sit for at least 30 minutes or overnight in the fridge for optimal results.
- In a heated pan, add butter and fry the prawns in batches for a few minutes on each side; don’t worry if they’re slightly undercooked. Set aside and repeat until all the prawns are fried. Add the remaining marinade into the pan along with 250ml of fresh cream and bring to a simmer.
- Season with salt and fresh parsley, then add in the prawns. Coat the prawns with the creamy sauce and allow it to simmer for a few minutes until the prawns are perfectly cooked.
- Garnish with more fresh parsley and savour the goodness.