CREAMY BRAAI PRAWNS ALA JOHAN
Hey there , Welcome to my Kitchen . Today is Prawn Braai day. Many people are afraid of the whole Prawn thing. Just a tip, when I cook I love a glass of wine and for my wine instead of using ice , I use frozen grapes to keep it cold, then it doesn’t water down the wine . 🍷🍷🍷🍷🍷🍷🙃
I prefer Prawns in the shell. I normally devein them myself and got it down to a fine art .
The recipe is more about creating your own taste around your own preferences by using the basic recipe and become creative. The recipe as it is , is my pallet preference. I like a mild chilli ( this is optional ) and I like the sweetish taste of this recipe. Its very filling but simple and easy to put together. I used the following :
1 Kg Prawns
250 ml cream ( coconut cream is also good if available)
1 Tube herb and Garlic butter ( From P & P and Checkers )
3 teaspoons Chili and Garlic to taste. ( I buy mine from Food lovers market )
1 teaspoon of dry chili
750 ml Saint Anna Sweet wine.
Pour the wine in a pot and add the butter. Add 3 teaspoons of Chili and Garlic mix . It is very very mild then . Add the dry chili but I use one teaspoon. Cook and allow to reduce to half . About 35 min . Add the cream and allow to reduce until it becomes a thicker sauce .
If you want you can add lemon to the mix before you serve it. The lemon to me is a great alternative taste.
For the Prawns make sure its defrosted properly. Buy the gray ones from
Spar because its already deveined . I prefer the Pink
Prawns from Food Lovers Market.
To devein, cut the prawns on the back and remove the vein. The way I do this is by using a small sharp knife or scissors . Use a tooth pick or anything sharp and slide it into the cut and remove the vein.
I normally use a Stainless Steel plate on a fire but Foil work just as well. I fold the foil into 3 layers.
Use grape seed oil or coconut oil and warm on the foil until it starts smoking . Put the prawns on the foil or plate. If your prawns is the gray type then fry until the skin goes pink and turn. If you use the Pink ones then braai
Until the skin goes white. It takes about 3 min per side. Don’t over cool or else it becomes like chewy and rubber like.
Take off the braai and serve with rice and a salad.
If you don’t like a sweetish taste then use a semi sweet white wine instead .
Use Lemon instead of the chili and garlic.
I hope you enjoy this . I wrote the instructions corresponding
To each Photo to make more sense.
SOURCE: Johan De V Swanepoel
If you like very hot Prawns then try this one. Its my brother in-laws recipe. Your exhaust will burn white but really worth the try. If its too hot just add more
Lemon juice.
2kg prawns
4 or 5 lemons squeezed fresh
5 fresh garlic squeezed
5 or 6 red chillies chopped.
Half bottle oil
Mix add 2 bay leaves. Pour over prawns ..good to keep in fridge overnight. Even a few hours will do for prawns to suck up the flavours . Fry in butter in braai pan or oven pan.
