A delicious finger-licking prawn recipe inspired from the peri-peri prawns that my Mom often made for special occasions
- 800g uncooked prawns
- 4-5 garlic cloves (according to size and taste)
- 1t peri-peri or chilli powder (again according to taste)
- 2 t chopped parsley
- Crème fraîche (optional)
Method:
In a colander, rinse and prepare prawns by cutting off the long "feelers". Peel and finely chop the garlic.
Heat a large, heavy based pan, add a little oil then add the prawns. Turn them over frequently until they turn pink. Allow to sizzle for a few minutes, still stirring them around in the pan. When almost cooked, add the chilli powder and the garlic. Preheat a serving dish and after about 1 to 2 minutes, (don't let the garlic cook too long, it loses its flavour), tip the prawns into the serving dish. Sprinkle with the chopped parsley. For a really gourmet touch, déglace the pan with a few dollops of crème fraîche and use as a sauce.
Serve with basmati or thaï rice.
