POLOKWANE – When one thinks of Peri-peri, you would usually associate it with Nandos and their famous Peri-Peri chicken but what many people don’t know is that it can be used on a variety of different meats including seafood.
Peri-Peri is made from crushed chillies, citrus peel, onion, pepper, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon.
This recipe by What’s for Dinner makes use of prawns.
Ingredients
- 2 x cloves garlic, crushed
- 10ml Robertsons Mixed Herbs
- 1 x pinch salt and pepper (to taste)
- 750g prawns, cleaned (leaving shells on)
- 125g margarine
- 125ml periperi sauce
- 1 x KNORR Vegetable Stock Pot (dissolved in a little boiling water)
- 1 x lemon
- 250ml cream
- 4 x spring onions, chopped
Method
- Mix marinade ingredients (dissolved KNORR Vegetable Stock Pot, garlic, mixed herbs, peri peri sauce, salt and pepper) together and pour over the prawns.
- Leave to marinade for 6 hours in the fridge.
- Heat margarine in a frying pan and add prawns and marinade.
- Fry until prawns change colour to pink.
- Squeeze in lemon juice and stir in cream before serving.
- Serve on a bed of rice with chopped spring onions (for garnish).
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