This is a classic if you're on the coast, served with fresh crusty bread and an ice-cold beer of glass of wine. Adding the butter gives the dish richness and extra zing (you can use less chilli if you don't like it too hot). Of course, the prawns can also be grilled over hot coals. The below recipe serves 6. Top tip: Strictly speaking, peri-peri is made with African bird's-eye chillies (Capsicum frutescens), not Thai/Asian bird's-eye (Capsicum annuum).
Follow this exciting recipe below to create a tasty dish you are sure to try again:
What you need for the prawns:
- 3 bird's-eye chillies
- 2 cloves garlic, grated
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- Salt and pepper
- 2t smoked paprika
- 4T olive oil, plus extra for grilling
- 1t honey
- 36 king prawns, deveined
- 2 lemons, cut into wedges
For the chilli butter:
- 1/2 cup soft butter
- 2 red chillies, finely chopped
- Zest of 1 lemon
- 2T chopped parsley
- To make the peri-peri, crush chillies, garlic, citrus zest and juice, salt and pepper into a paste using a mortar and pestle.
- Whisk the paste with paprika, olive oil and honey.
- Place prawns in a large bowl, pour over the peri-peri sauce and carefully toss until they're all coated.
- Leave to marinate in the fridge for 20 minutes.
- Mix the ingredients for the chilli butter and season. Gently simmer in a saucepan until golden-brown and caramelised.
- Heat a griddle pan until smoking hot. Drizzle olive oil over the prawns and place them in rows on the pan.
- Grill for 4 minutes a side, basting with leftover peri-peri sauce, until they're slightly charred.
Serve prawns on a platter, drizzled with chilli butter, and lemon wedges on the side.