Mozambican-style BBQ peri-peri prawns


250 g butter — melted
6 medium red chillies — chopped really fine
3 garlic — chopped fine
2 tsp sea salt
white pepper — ground
chives — chopped
2 lemon juice
1 tsp paprika — smoked Spanish
15 medium prawns.


  • Place all the ingredients apart from the prawns in a bowl, and mix well.
  • Defrost the prawns overnight in the fridge or in cold water.
  • If the prawns are not deveined and pre-cleaned then please do so. (Deveining a prawn is really important. It involves cutting a thin line along the back of a prawn from just behind its head to the tail. Pull that black vein out. Stick your pinkie finger inside the head under running water to remove the innardsof the prawn.)
  • Rinse thoroughly. (You want the shell and head to remain intact though!)
  • Stick a bamboo skewer through the prawns, lengthways from the tail to the head.
  • You want it to keep the prawn straight; you don’t really need it to be sticking out on both sides.
  • Pour the marinade mixture over your prawns, and let them marinate for 2–3 hours at room temperature covered in an airtight container.
  • When your fire is at a medium heat test it with one prawn.
  • If it burns, wait a bit longer. Don’t turn the prawns too much. As soon as the shells of the prawns turn a bright pink colour, they are done. Remove them from the fire immediately.

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