1kg prawnsMarinate using the following:1 teaspoon kashmiri powder2 teaspoon ground garlic 1 teaspoon red chilli paste2 tablespoon lemon juice1 teaspoon dhania (coriander) jeera1 teaspoon salt (salt to taste)2 tablespoon oil (I used peri peri oil)4 tablespoon mayonnaise 4 tablespoon peri peri sauce (I used The Address peri peri - I use whatever I have at the time) or chilli garlic sauce if you don’t like it hot.
Shallow fry the prawns in butter mixed with a oil with a dash of peri peri oil. Cook till done. Once done, put butter in the same pan and take all the leftover marinade (if you don’t have much left, use some peri peri sauce) and heat in the pan. Just let it mix with the butter and once hot, pour over the prawns.
INFO & TIPS
If I make more than 1kg prawns, I leave all the measurements the same however I use the entire bottle of sauce instead of 4tbsp. If the marinade gets too thin or too spicy, add more mayo.
I prefer to leave my prawns marinated for a day or 2 to soak in nicely however you can marinate for a few hours if you don’t have the time.