Peri peri prawns

Peri peri prawns

Serves 6-8. Preparation time 20 minutes. Cooking time 10 minutes.

If you let the peri peri sauce rest for a week or so, the flavours mature. That said, you can also use it immediately.

500 g -1 kg large prawns, defrosted (work on 6 per person)
5 tablespoons butter
1/2 cup beer

For the sauce
6 cloves of garlic, finely chopped
3 red chillies, finely chopped
2 tablespoons chilli flakes
4 tablespoons paprika
2 tablespoons smoked paprika
1 teaspoon ground black pepper
1 teaspoon cumin seeds
1 sachet (65 g) tomato paste
juice and grated peel of 2 lemons
1/2 cup olive oil

• To make the peri peri sauce, use a pestle and mortar (or pulse with a food processor) to mash all the ingredients except the olive oil until you have a rough paste. Transfer to a container and pour the oil over. If you want to store it, keep in an airtight jar in the fridge.

• Make sure the prawns are completely thawed, then, with a sharp knife, slice each one open along its back and lift the little vein out with the tip of the knife. You can also snip off the legs with kitchen scissors if you want, but keep the head on for flavour. Rinse and pat dry with kitchen paper.

• In a bowl, drizzle a few tablespoons of the sauce over the cleaned prawns and marinate for half an hour. Remember the sauce is hot so don't overdo it.

• Heat up a pan and add the butter. As soon as it starts to foam, add the prawns and flip when they go pink on the one side. Keep the heat high and add the beer when it looks like they are almost done. Shake the pan a couple of times - the beer will foam and mostly evaporate. Remove from the heat immediately. The heat of the pan will cook the prawns through.

• Add more peri peri sauce to taste.

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