This was just the quickest meal I knocked together when I had my Big Green Egg all fired up recently. I had undertaken the mammoth task of defrosting my chest freezer, and discovered a box of fabulous Tiger prawns that needed to be consumed immediately.
I simply thawed them in cold water and then doused them generously in peri-peri sauce.
Anyone that grew up in the Southern suburbs of Cape Town or who went to UCT, will be aware of the legendary take-away ‘Chippies’ in Mowbray. It was always a little too dodgy looking for me, and far too much grease involved in the food, but Chippies was the place people went to when drunk in the early hours of the morning to get a bag of hot chips or a prego roll. It was also the only place open that late at night back in the day.
They have been selling their famous prego sauce from their shop for years, and I recently stumbled across it in Food Lovers Market, where it is now branded and bottled and easily available to keep on hand.
Its laced with garlic, you literally see mounds of slices in the sauce, and I erroneously picked up the ‘hot’ variant – which was a tad too spicy for my taste. I am more medium-mild.
Anyway, since I cooked the prawns with skin on, a lot of the sauce came off.
There are numerous other bottled peri – peri sauce brands that I enjoy, including Ruys (but I only seem to find this when I am in Joburg), Nando’s, Afrique and I recently tried the Woolies peri peri basting sauce which was rather delicious.
Recipe method on Drizzle and Dip
I scattered over lots of salt and squeezed over loads of fresh lemon juice.
Prawns like this are best eaten with your hands, served with chips or rice and an ice-cold beer on the side.
My very quick chicken breasts with peri peri and lemon is another standard week-night meal I cook often. Maximum flavour delivered in the quickest amount of time.
While I was at it and to take full advantage of my hot fire, I thought I’d make a jar of grilled peppers to keep in the fridge. The delicious strips are fantastic in salads, on sandwiches, on pizza and in pasta sauce.
I simply place the whole red and yellow peppers on the hot grill and turned them as they started to char. make sure you try and cook as mush of the surface area of the pepper as possible.
When done remove and place them in a large ziploc bag which will immediately steam up. This condensation will create moisture which males the peppers easy to peel.
As soon as the peppers are cool enough to peel, rub off the charred out skin, cut and them into strips discarding the inner seedy bits and stem.
Layer these strip in a sterilised jar, add fresh basil leaves and slices of garlic (optional) and fill the jar with olive oil.
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