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
- Sweat the onion, chilli and red peppers for 10 to 15 minutes on medium heat.
- Deglaze with the red wine vinegar, then add the smoked paprika.
- Simmer for 20 minutes, then blend until smooth.
To make the basil butter
- Blend all the ingredients until smooth.
To make the prawns
- Season the prawns evenly with salt and pepper and rub with olive oil.
- On a fine grid over high heat, grill the prawns, lemon and basil for two minutes, meat-side down.
- Turn and cook for two more minutes on the shell side.
- To serve, dollop basil butter and peri-peri sauce over the prawns and remove from the heat immediately.