VERY PERI
PRAWNS
SERVES 4
INGREDIENTS
4 tbsp Olive oil
800 g Breco Vannamei Prawns, head on
1 Red onion, finely chopped
1 tsp Ginger, grated
2 Cloves garlic, grated
1 cup chopped tomatoes
3 tbsp Dry white wine
Salt and pepper
2 tbsp Coriander, chopped
Zest of a very ripe lemon
300 ml Peri-Peri sauce of your choice
METHOD
1
Keep the head and shell on the prawn but devein and butterfly them. Rinse gently and set aside.
2
Heat the olive oil in a saucepan and gently sauté the onions, ginger and garlic until fragrant.
3
Add the tomatoes and wine, season with salt and pepper to taste, and simmer gently until the tomatoes break up.
4
Add the prawns and simmer until the prawns are completely pink. Stir in the coriander, lemon zest and peri-peri sauce.
5
Heat through and serve immediately with savoury nice, wedges of lemon and a mixed salad.
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Ingredients
4 tbsp Olive oil
800 g Breco Vannamei Prawns, head on
1 Red onion, finely chopped
1 tsp Ginger, grated
2 Cloves garlic, grated
1 cup chopped tomatoes
3 tbsp Dry white wine
Salt and pepper
2 tbsp Coriander, chopped
Zest of a very ripe lemon
300 ml Peri-Peri sauce of your choice
Ingredients
4 tbsp Olive oil
800 g Breco Vannamei Prawns, head on
1 Red onion, finely chopped
1 tsp Ginger, grated
2 Cloves garlic, grated
1 cup chopped tomatoes
3 tbsp Dry white wine
Salt and pepper
2 tbsp Coriander, chopped
Zest of a very ripe lemon
300 ml Peri-Peri sauce of your choice