Ingredients
- 1 kg large Prawns, de-veined and shell on
- 40ml sunflower oil
- 1 onion, finely chopped
- Pinch of salt
- 2 green chillies, sliced
- 30ml freshly crushed garlic
- 100g butter
- 200ml boiled water
- 1 chicken stock cube
- Juice of half a lemon
- 30ml hot peri-peri sauce
- Black pepper, to season prawns
- 60ml fresh coriander, chopped
Method
- Heat the sunflower oil in a 30cm gourmet roaster.
- Add the chopped onion with a pinch of salt.
- Sauté the onion until pale golden.
- Add the green chilli and garlic.
- Fry for a few seconds.
- Stir the butter into the onion and once the butter melts, add the prawns.
- Turn up the heat to highest setting.
- Gently stir the prawns, pour in the stock.
- Add the peri-peri sauce and lemon juice.
- Simmer until the tails start to curl and the sauce thickens slightly.
- Switch off the heat.
- Season with black pepper
- Add the chopped coriander.
- Serve with crusty bread to mop up the sauces.