Peri-peri prawns with basil butter | SA Garden and Home
This per-peri prawn recipe from Braai Reuben on Fire, by Reuben Riffel, R390, (Quivertree Publications), is the ultimate summer seafood recipe.
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Cooking tools:
- Blender
- Grill
- Kitchen scale
- Immersion blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 6 tiger prawns
- 1 pinch salt
- 1 pinch crushed black pepper
- 1t olive oil
- 1 lemon, sliced
- handful basil leaves
- 1 onion, sliced
- 15 red chilies, deseeded and chopped
- 4 red peppers
- 100ml red wine vinegar
- 30g smoked paprika
- 150g butter
- juice of 1 lemon
- 1 pinch finely-ground black pepper
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