Prawns Peri-Peri

ingredients

• 21 large prawns (large shrimp)
• 200 grams (3/4 cup) butter
  266 grams whipped butter
  200 grams hydrogenated fat
  200 grams margarine
  150 grams olive oil
• 10 milliliters (2 teaspoons) crushed garlic
• 30 milliliters (2 tablespoons) lemon juice
• 30 milliliters (2 tablespoons) peri-peri sauce (recipe below)
• salt, milled black pepper
• Peri-Peri Sauce
• 50 grams (3 tablespoons) red chillies, very finely chopped
• 5 cloves garlic, crushed
• 500 milliliters (2 cups) olive oil
• pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)

directions

Peri-Peri Sauce

Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge, the flavour improves with age, reaching its peak at 2 weeks.

Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in 2 batches.

Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chili and garlic as well.)

Sizzle for 5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

Note: This recipe makes more peri-peri sauce than is needed. The extra can be stored in the refrigerator for up to 2 weeks, and is great with roasted, barbecued, or fried chicken.