Peri-Peri Prawns

Ingredients

1kg prawns washed and deveined with shell 1/4 cup plain yoghurt

1/2 cup fresh cream 

2 tablespoons lemon juice 

one large onion finely sliced

one green pepper finely sliced

 3 tablespoons of oil 

100g butter 

1/4 tsp methi powder 

2 tablespoons aminas fish and prawn special masala

 2 tablespoons armina's Peri-Peri braai marinade 

salt to taste

fresh coriander to garnish

Method 

Marinate drained prawns in a bowl with yoghurt, lemon juice, salt amina's fish and prawn special masala, Aminas Peri-Peri braai marinade

In a large pan over medium heat add butter, oil, methi powder and onion and braise till soft and translucent

Add in marinated prawns and cook for 4 -6 minutes,stirring occassionally 

Add in green peppers and cook for 2-3 minutes

Now add fresh cream and chopped coriander leaves and allow simmering on low heat until done

Serve with hot rotis and fresh salads

NB: Prawns can be substituted with chicken which needs to be cooked for longer .

Grilled Prawns

INGREDIENTS

1kg prawns, cleaned and deveined, with the shell on.
2 tablespoons ginger garlic paste
1 tablespoon of mixed herbs
4 tbsp butter
2 tbsp chilli powder
Salt to taste
1 tsp turmeric powder
1 tsp mixed coriander and cumin powder

METHOD

• Cut prawns down the centre and rinse and drain excess water
• Add  salt on the surface of each prawn. 
• In a  bowl combine the garlic paste, butter 
• Place the butter mixture in the microwave on a high heat setting for 30-40 seconds or until the butter has melted.
• Stir the mix herbs into the butter mixture.
• Brush the surface of each prawn with the butter, garlic and herb mixture.
• Sprinkle chilli powder, coriander and cumin powder on the surface of  each prawn.
• Place the prawns into a large bowl.
• Stir in the turmeric powder and toss .
• Place the prawns (shell side facing down) on an oven proof tray.
• Grill the prawns on 180 degrees for 12-15 minutes or until the prawns have turned a golden brown color.
• Do not over cook the prawns as they will become dry.

Southern Prawn With Lime Rice

INGREDIENTS

300g prawn tails peeled and deveined
handful of coriander, finely chopped
15 ml Cajun seasoning
15 ml olive oil
salt and milled black pepper
400g  Rice cooked
250 g frozen corn thawed
1 lime , zest and juice

To serve 

Fresh Coriander
Lime wedges

METHOD

• Combine the prawns , coriander and cajun seasoning and oil in a large bowl
• Season with salt and pepper
• Heat the olive oil in a large non stick frying pan and fry the prawn mixture for 2 minutes or until just cooked
• Toss in the rice along with the corn and lime zest and juice and heat through for 3 - 4 minutes
• Top with coriander sprigs and serve immediately with lime wedges on the side