PERI-PERI PRAWNS WITH RICE
1 kg prawns
Sauce:
5 cloves garlic, finely chopped
125 ml butter
250 ml of your favourite peri-peri sauce (we used Creamy Peri-Peri from Food Lover’s Market)
250 ml cream
60 ml chopped coriander
Thread the prawns onto kebab sticks – it makes the cooking and serving much easier.
SAUCE:
Sauté the garlic slowly in the butter for half a minute. Add the remaining ingredients and simmer until the sauce thickens. Set aside.
Braai the prawns over medium coals or fry in a griddle pan until just cooked. Then drizzle generously with the sauce and serve with steamed rice, lemon wedges and fresh Portuguese rolls.
Psst! Add fried mushrooms and stir some peas through the rice before serving if you’d like to feed more people.
PHOTO: Petro van Genderen
