Portuguese Prawns

CREDITS

Sister ruhana

INGREDIENTS

1 kg queen prawns(butterflied with shell) 100g butter melted 1 tablespoon red chilli paste 2 tablespoon crushed garlic 1 tablespoon chilli powder 1 teaspoon crushed black pepper 1 teaspoon Ina Paarman's lemon pepper ¾ teaspoon salt 1 teaspoon crushed Jeeru (Cumin) 1 teaspoon Robertson's peri peri 3 tablespoon lemon juice 3 tablespoon mayonnaise 2 tablespoon Steer's peri peri sauce 3 tablespoon peri peri oil ¼ cup ground almonds.
Sauce: 3 tablespoon butter 1 heaped tablespoon crushed garlic. 1 tablespoon Methi (Fenugreek) masala(optional). ½ cup mayonnaise ¼ cup Cross & Blackwell chilli sauce 3 tablespoon Steer's peri peri sauce 3 tablespoon Minnies prego sauce. 1 cup fresh cream

METHOD

1. Marinate prawns and cook on high till done. 2. Braise butter and garlic for sauce. 3. Then add sauces and Methi (Fenugreek) masala. 4. Allow to sizzle and add fresh cream. 5. Allow to just reach boiling point to blend in. 6. Pour over cooked prawns and mix. 7. Serve with garlic loaf and chips.(ruhana)

POSTED ON

28 Dec 2019

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