This finger licking peri peri Garlic Butter Prawns Fry recipe is tangy fiery chilli laden goodness that will leave you craving more.
I was a child when my mother first started making her spicy Peri Peri Garlic Butter prawns fry recipe that was served with savory rice for Eid supper. It was the only dish we never ever had leftovers of.
My mother had always used store bought peri peri marinades for her prawns fry, but the flavor profile seemed to change over the years as products changed. The one thing that remained constant was her use of peri peri oil, butter and garlic when pan frying the prawns. The peri peri oil intensifies the fiery flavor of the marinade. If peri peri oil is not available use any flavored chili oil or plain vegetable / grapeseed oil with the butter and some dried chili flakes.
If you try using butter alone to pan fry the prawns you may find that both the butter and marinade burn too easily.
When I moved to Dubai I couldn’t find anything similar to the peri peri marinades we used at home. After months of craving the prawns fry I finally found a store that stocked a well known South African brand and rejoiced at my good fortune. Regrettably the ingredient list turned me off using the marinade sachets and I finally decided to make my own homemade fiery Peri-Peri garlic marinade. It took me back to my childhood with the tangy spicy notes that was not overly sweet as many of the peri peri marinades seem to be now.
How to clean and cook peri peri garlic butter Prawns Fry
- Do not remove the heads as they are so tasty and the best part is sucking out the marinade from the cooked prawns.
- Do not peel the prawns but remove all the long wispy bits sticking out the front.
- It is easier to clean the prawns if they are still slightly cold and frozen as the flesh can come apart if you knife is not sharp enough.
- If required, rinse the prawns BEFORE cleaning because if you do it after they have been cut open it will retain too much water, diluting the marinade and making the pan waterlogged during cooking. Pat dry after rinsing.
- Cut down the back of the prawn from below the head to the tail but ensure that you don’t cut all the way through. Remove the alimentary canal.
- Marinate the prawns in the peri-peri sauce, garlic and lemon juice for no more than 30 minutes ensuring the flesh exposed by the cut in the back is covered by the marinade. Any longer and the prawns may turn mushy from the acidity in the lemon.
- Use a mixture of peri peri oil and butter to fry the prawns.
On a family vacation to Spain we found good sized prawns at a local supermarket near our apartment in Seville. By this time we were craving a home cooked meal with adequate protein. I made a very basic marinade for the prawns using the fiery small dried Spanish chillis, heaps of garlic and lemon juice. Though it was less saucy than using a bottled marinade, it was still very tasty. We even made savory rice without savory rice spice and it tasted very much like a meal from home.
Other recipes to try
- Mouthwatering Chicken Akni recipe (chicken pulao)
- Soul-satisfying Creamy Garlic Fusilli Pasta Recipe
- Mouthwatering Velvety Prawn Coconut Curry Soup
- Cape Malay Pepper Steak Pie (Vleis Pastei)
Finger licking Spicy Peri Peri Prawns fry recipe
- 700 grams king prawns approximately 16-20
- 200 ml peri-peri marinade approximately 4/5 cup
- 30 ml crushed garlic; divided approximately 2 tablespoons
- 1 lemon, juice only approximately 3 tablespoons
- 5 ml salt, adjust to taste approximately 1 teaspoon
- 125 ml grapeseed oil approximately 1/2 cup
- 125 grams butter approximately 1/2 cup
- 30 ml peri-peri oil approximately 2 tablespoons
Marinating the prawns
- Clean the prawns and slit from down the back from the head to the tail to remove the black alimentary canal. Leave the heads on as they taste amazing.
- Mix one tablespoon crushed garlic with the peri peri marinade, lemon juice and salt.
- Pour this over the prawns and leave to marinate for 30 minutes, no more or they will become mushy.
How to fry peri peri prawns
- Heat a heavy bottom frying pan on medium high and fry the prawns in two batches, making sure they don't steam.
- Heat 60 ml grapeseed oil, 60 grams butter, 15 ml peri-peri oil and half the remaining garlic to the pan.
- When it sizzles add the prawns ensuring not to crowd the pan and don't burn the garlic.
- Cook for 2 minutes or until the prawns turn pink then flip and cook on the other side until pink.
- Decant to a warm serving bowl and cook the remaining prawns.
- Garnish with chopped parsley and serve warm with savory rice.
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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