Prawns Peri-Peri
Peri-Peri Sauce
Wine Pairing
  1. MIX the ingredients for peri-peri sauce 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.
  2. SLIT prawns down their backs and de-vein. Leave heads on (or remove them if you prefer).
  3. HEAT the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce (cook in one or two batches, depending on the size of your frying pan). Shake to make sure you get some of the chili and garlic.
  4. SIZZLE for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl.
  5. GARNISH, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.
Recipe Notes

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