Ingredients:

  • 1 pound (450g) large raw prawns, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon, juiced
  • 6-8 fresh red chilies (e.g., bird's eye or peri-peri), roughly chopped (Adjust to your spice preference!)
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, roughly chopped
  • 1/4 cup (60ml) white wine vinegar
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) water (or more, to adjust consistency)
  • Fresh cilantro or parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Combine all peri-peri sauce ingredients in a food processor or blender and process until smooth. Add water to adjust consistency if needed, or use store-bought peri-peri sauce.
  2. In a bowl, toss the prawns with olive oil, minced garlic, salt, pepper, and lemon juice. Let rest for 5-10 minutes.
  3. Heat the skillet over medium-high heat. Add the marinated prawns in a single layer (avoid overcrowding).
  4. Once the prawns turn pink and opaque (about 2-3 minutes per side), pour the peri-peri sauce over them.
  5. Let the sauce simmer with the prawns for another 2-3 minutes, until the sauce slightly thickens and the prawns are fully cooked. Avoid overcooking!
  6. Garnish with fresh cilantro or parsley, and serve with lemon wedges.