Peri Peri Prawns
These pan-fried peri peri prawns are absolutely fantastic, featuring a rich and spicy marinade that gives them an incredible depth of flavor. The prawns are marinated in a bold mixture of peri peri sauce, white wine, garlic, and a hint of fresh chili, then quickly pan-fried to perfection. The final touch of brandy flambé adds a dramatic flair and a subtle, smoky finish to this impressive dish.
| Cuisine | South African |
| Category | Seafood |
| Prep Time | 2 hours |
| Cook Time | 5 minutes |
| Total Time | 2 hours 5 minutes |
| Servings | 2 servings |
| Difficulty | Medium |
| Published | 8/24/2025 |
Instructions
- 1
Place your cleaned prawns in a wide, flat dish. In a small pot, combine the peri peri sauce, olive oil, butter, bay leaves, crushed garlic, chillies, lemon juice, white wine, and parsley. Heat this mixture gently until the butter is completely melted, then pour it over the prawns. Allow them to marinate for at least 2 hours to soak up all the flavor.
- 2
After marinating, heat a large non-stick frying pan or wok over high heat. Add the prawns along with all of the marinade to the hot pan. Cook them quickly, stirring often, until they just begin to turn pink. Be careful not to overcook them, as they will continue to cook from the residual heat. When in doubt, it's better to undercook them slightly.
- 3
In a very small pot, gently heat the brandy. Once warm, carefully pour it over the hot prawns in the pan. Immediately ignite the brandy to flambé the dish. This adds a fantastic depth of flavor. Once the flames subside, the prawns are ready to serve.
- 4
Transfer the prawns to a serving dish, making sure to spoon all the delicious sauce over them. Garnish with a little extra fresh parsley before serving.
Nutrition Information
| Calories | 450 |
| Protein | 30g |
| Carbohydrates | 5g |
| Total Fat | 30g |
| Saturated Fat | 15g |
| Polyunsaturated Fat | 3g |
| Monounsaturated Fat | 10g |
| Trans Fat | 0g |
| Cholesterol | 180mg |
| Sodium | 600mg |
| Potassium | 350mg |
| Fiber | 1g |
| Sugar | 1g |
| Vitamin A | 30IU |
| Vitamin C | 10mg |
| Calcium | 50mg |
| Iron | 2mg |
Recipe Notes
Prawns cook very quickly, so keep a close eye on them to avoid a rubbery texture. It's better to take them off the heat a little early, as they will finish cooking from the heat of the pan.
For the best result, use fresh, large prawns. Keeping the heads on adds a ton of flavor to the sauce as it cooks. If you prefer, you can use prawns with the heads removed, but the taste won't be quite as rich.
Flambéing adds a dramatic element and a wonderful, subtle flavor. Always use caution when flambéing. Make sure you are using a pan with high sides and stand back as you light the brandy. The flames will burn out naturally in a few seconds.
The marinade is the key to this recipe. Letting the prawns sit for the full two hours allows them to absorb all the delicious flavors of the peri peri, garlic, and wine. Don't skip this step!
More Seafood Recipes
Steamed Mussels
Steamed mussels in a garlic, white wine, and butter sauce. Quick, easy, and full of flavor, served with crusty bread and lemon wedges for mopping up the sauce.
Creamy Garlic Prawns and Cheesy Potato Foil Packets
Savor the magic of these foil packets, where succulent prawns and tender potatoes meld with a luscious garlic cream sauce, topped with gooey melted cheese and vibrant asparagus. Perfect for a quick, fuss-free dinner, this dish can be grilled on the BBQ, baked in the oven, or cooked on the stovetop. Packed with flavor and easy to customize, it’s a delightful all-in-one meal that’s sure to impress!
Cucumber Lime Jalapeño Granita for Oysters
Elevate your oyster experience with this refreshing Cucumber Lime Jalapeño Granita, perfect for sizzling summer days! This icy, tangy topping combines the cool crispness of cucumber, zesty lime, and a subtle kick of jalapeño, creating a delightful balance that complements fresh oysters. Easy to prepare ahead and effortlessly impressive, this granita adds a sophisticated, palate-cleansing touch to your seafood spread, making it a standout for entertaining!
Fish Koftas
These succulent fish koftas bring the vibrant flavors of Middle Eastern cuisine to your table, blending tender white fish with aromatic spices and creamy Danish feta. Shaped into skewers and pan-seared to golden perfection, they’re served with a refreshing minted yogurt sauce and pair beautifully with a jeweled rice pilaf or simple basmati rice. Perfect for a quick yet impressive meal, these koftas are a delightful twist on traditional lamb koftas.
Asian Salmon Salad
A crisp and refreshing salad crowned with tender, caramelised salmon coated in a glossy Asian glaze. The salmon is quickly seared then drizzled with its own sticky sauce and finished with a light sesame dressing. Packed with vibrant vegetables, creamy avocado, and the right balance of sweet, tangy, and spicy flavours. Ready in minutes yet impressive enough to serve at any occasion.
Cucumber Canapés with Smoked Salmon Mousse
Elegant bite-sized cucumber cups filled with a silky smoked salmon mousse. The refreshing crunch of cucumber perfectly balances the creamy, rich mousse made with smoked salmon, cream cheese, dill, and lemon. A beautiful, healthy appetiser ideal for parties, finger food platters, or festive gatherings. These canapés are visually striking, easy to prepare in large batches, and always a crowd-pleaser.
Golden Turmeric Fish
This aromatic Indonesian baked fish dish features succulent white fish fillets coated in a vibrant turmeric curry paste, baked to perfection, and crowned with a fresh, zesty sambal tomat. The golden-hued paste, infused with Southeast Asian flavors like lemongrass and kaffir lime, delivers a fragrant, mildly spiced experience. The simple yet punchy tomato-chili topping adds a burst of freshness, making this dish a delightful balance of earthy and bright notes. Perfect for a quick yet impressive meal!