Peri-Peri Prawn Sosaties with Lemon Butter
Serves 6 20 min prep 8 min cook
Juicy prawns grilled quickly over hot coals with a punchy peri-peri marinade and finished with sizzling lemon butter.
Ingredients
- 1 kg large prawns, cleaned with shells on
- 3 tbsp peri-peri sauce
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 2 lemons
- 80 g butter
- 2 tbsp fresh parsley or coriander, chopped
- salt to taste
Method
- Thread the prawns onto skewers.
- Mix the peri-peri sauce, olive oil, garlic and juice of one lemon.
- Coat the prawns in the marinade and leave for 20 minutes.
- Melt the butter and mix with the juice of the remaining lemon.
- Braai the prawns over hot coals for 2 to 3 minutes per side.
- Brush with lemon butter as they cook.
- Remove as soon as the prawns are pink and just cooked.
- Scatter with parsley or coriander and serve immediately.