Very Peri-Peri...Prawns

Mike Chetty


definitely not for the faint hearted


★★★★★ 2 votes

15 Min
25 Min


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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


  • 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!

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About Very Peri-Peri...Prawns

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

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