Peppadew Braai Prawns
Sizzling, sweet-and-spicy prawns pan-seared in chilli olive oil, golden sliced garlic, and tangy Peppadew brine.
Sun, fire, and 10-minute flavour! These sizzling prawns with sweet piquante Peppadews are the ultimate beach braai starter or quick summer dinner. Smoky, garlicky, and perfectly balanced with a tangy hit of sweetness and gentle heat—made even better using a bold chilli-infused olive oil. Served straight from the hot skillet with crusty bread to mop up every drop of that liquid gold sauce.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Season & Sear Prawns
Season 500 g cleaned, dry prawns generously with ½ tsp salt and ½ tsp freshly cracked black pepper, tossing lightly to coat.
- 2
Heat 3 to 4 tbsp chilli olive oil in a wide cast-iron skillet or heavy pan over high heat until hot and shimmering.
- 3
Add the prawns in a single layer and sear undisturbed for 1.5 to 2 minutes until pink, curled, and lightly caramelised on the underside.
The rest of this recipe
There's 5 more ingredients and 4 more steps to go.
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