GARLIC & LEMON BRAAI PRAWNS
WITH CHILLI BUTTER DIP
SERVES 4
INGREDIENTS
CHILI BUTTER
1 Fresh red chilli, finely chopped
2.50 ml (½ tsp) Smoked paprika
30 ml (2 tbsp) Chopped fresh parsley
Pinch of salt
100 g Butter, softened
PRAWN SKEWERS
800 g Breco Vannamei prawns (head-on, deveined)
3 Cloves of garlic, crushed
Juice & finely grated zest of 2 lemons
30 ml (2 tbsp) Olive oil
Salt and pepper
TO SERVE
Lemons wedges, charred
METHOD
1
Soak 8-10 bamboo skewers in water.
2
Mix the chilli, paprika and salt with the softened butter. Spoon the mixture onto a sheet of clingfilm and roll into a log. Refrigerate until set.
PRAWN SKEWERS
3
Mix the garlic, lemon juice, zest, olive oil, salt and pepper. Toss prawns to coat.
4
Skewer the prawns, as preferred, and braai over medium-hot coals for 2–3 minutes per side until pink and cooked to your liking.
TO SERVE
5
Remove the clingfilm from the butter, slice into disks and arrange on the skewers as soon as you take them off the braai. Leave for a minute or two, until the butter starts to melt. Serve with the charred lemon wedges.
Share This Recipe: