Prawns Peri-Peri, Madiba Style

By now you must know that November is all about South Africa here at Wine Awesomeness. Our Box of Awesomeness is jam packed with the country’s delicious juice this month.

We’ve fallen in love with the place, thanks primarily to the wide variety of delicious wines the country has produced. But there’s a lot more to South Africa than wine. If you guessed that South African cuisine has a whole slew of awesome dishes to offer, you guessed correctly.

Today, we’re sharing another recipe with you on behalf of our friends at Madiba Restaurant, which is the closest you can get to being in South Africa while also (technically) being in Brooklyn, NY.

This is the fifth of six recipes that were paired specifically with wines in November’s box and book of awesomeness. This plate of goodness is meant for our bubbly friend Balance Sparkling Boldly Brut NV, so pop the cork in a festive fashion and get the stove going!

(Check out the first four recipes here: Bobotie, Tristan Lobster Tail, Oxtail Potjie Koss, Kalky’s Fish Parcel)


Prawns Peri-Peri




• 18-24 large prawns (large shrimp)
• 200 g (3/4 cup) butter
• 10 ml (2 teaspoons) crushed garlic
• 30 ml (2 tablespoons) lemon juice
• 30 ml (2 tablespoons) peri-peri sauce (see below)
• salt, milled black pepper


Peri-Peri Sauce

• 50 g (1 1/2 ounces) red chillies, very finely chopped
• 5 cloves garlic, crushed
• 500 ml (2 cups) olive oil
• pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)



Peri-Peri Sauce
Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavor improves with age, reaching its peak at two weeks.


Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.

Heat the butter gently and add the garlic and lemon juice. Don’t let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)

Sizzle for 4-5 minutes, turning frequently, until cooked. Season
with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with yellow (saffron) rice or bread and butter.


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