Very Peri-Peri...Prawns

Mike Chetty


definitely not for the faint hearted

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★★★★★ 2 votes
15 Min
25 Min


2 kg
large (tiger/pink prawns) or langoustines with shells,heads intact
1 1/2 tsp
400 ml
tomato sauce
10 clove
fat garlic finely crushed
1 tsp
peri-peri powder
2 medium
habanero chilies finely ground
1/4 c
finely chopped mint leaves
20 ml
freshly juiced lemon
1 Tbsp
cumin seeds,ground
250 g


1devein prawns,remove legs.
wash thoroughly and drain well.

2place prawns/langoustines into large glass dish,add salt,mint leaves,200 mls tomato sauce,ground habanero chilies,lemon juice,garlic,cumin powder and peri-peri powder.

3mix thoroughly so that all prawns are well coated and marinate for at least 1 hour.
switch oven to grill and melt butter in a big grilling pan.
add remaining tomato sauce to prawns and stir well.

4add prawns together with the marinade to the melted butter in the grilling pan and place under the grill for about 25 minutes.
turn prawns in pan every 5 minutes to prevent from burning on one side,using tongs.

5grill until prawns/langoustines are done and sauce is thick.

6serve with spiced rice or crusty bread..with a green tossed salad..

7ensure you have a box of tissues..and lots of ice cold beer readily available.....enjoy!

About this Recipe

Course/Dish: Fish, Seafood Appetizers
Hashtags: #hot, #seriously