This prawn recipe from Braai Reuben on Fire, by Reuben Riffel, R390, (Quivertree Publications), is the ultimate summer seafood recipe

INGREDIENTS

  • 6 tiger prawns
  • 1 pinch salt
  • 1 pinch crushed black pepper
  • 1t olive oil
  • 1 lemon, sliced
  • handful basil leaves

For the peri-peri sauce

  • 1 onion, sliced
  • 15 red chilies, deseeded and chopped
  • 4 red peppers
  • 100ml red wine vinegar
  • 30g smoked paprika

For the basil butter

  • 150g butter
  • juice of 1 lemon
  • 1 pinch salt
  • 1 pinch finely-ground black pepper

METHOD

To make the peri-peri sauce

  1. Sweat the onion, chilli and red peppers for 10 to 15 minutes on medium heat.
  2. Deglaze with the red wine vinegar, then add the smoked paprika.
  3. Simmer for 20 minutes, then blend until smooth.

To make the basil butter

  1. Blend all the ingredients until smooth.

To make the prawns

  1. Season the prawns evenly with salt and pepper and rub with olive oil.
  2. On a fine grid over high heat, grill the prawns, lemon and basil for two minutes, meat-side down.
  3. Turn and cook for two more minutes on the shell side.
  4. To serve, dollop basil butter and peri-peri sauce over the prawns and remove from the heat immediately.