Very Peri-Peri...Prawns

Mike Chetty


definitely not for the faint hearted


★★★★★ 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

How to Make Very Peri-Peri...Prawns


  1. devein prawns,remove legs.
    wash thoroughly and drain well.
  2. place 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.
  3. mix 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.
  4. add 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.
  5. grill until prawns/langoustines are done and sauce is thick.
  6. serve with spiced rice or crusty bread..with a green tossed salad..
  7. ensure you have a box of tissues..and lots of ice cold beer readily available.....enjoy!

Printable Recipe Card

About Very Peri-Peri...Prawns

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

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