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Braaied Giant Wild Prawns with Peanuts and Coconut
Braaied Giant Wild Prawns with Peanuts and Coconut is a traditional South African recipe for a braai (barbecue) dish of giant wild prawns marinated in a chilli, ginger and garlic sauce and served with a peanut, chilli and coconut chutney. The full recipe is presented here and I hope you enjoy this classic South African version of: Braaied Giant Wild Prawns with Peanuts and Coconut.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSouth-africa Recipes
Giant African prawns are the world's largest species of edible prawns and are ideal for this dish. If you can't get them you can substitute king prawns instead, just add a few more to make up the weight. Here they're treated with a chilli and lime marmalade, braaied (barbecued) and served with a spicy peanut and coconut cream chutney.
Ingredients:
12 large wild African prawns
50g (1 3/4 oz) fresh coriander, finely chopped
Juice of 1 lemon
For the marinade:
2 tbsp vegetable oil
2 green chillies, finely chopped
2 lime leaves, finely chopped
1 tsp each fresh chopped ginger and garlic, ground to a paste
1 tsp salt
½ tsp sugar
½ tsp ground turmeric
For the peanut chutney:
½ tbsp sunflower oil
150g (1/3 lb) unsalted peanuts, without skins (or cashews)
½ tsp red chilli powder
3 garlic cloves
1.5cm (1/2 in) piece fresh ginger, roughly chopped
2 fresh red chillies
1 tsp salt
1 tsp sugar
4 tbsp coconut cream
Juice of 1 lemon
Method:
Begin with the chutney: heat the oil in a pan and use to very gently fry the peanuts until golden – this will happen suddenly, so keep an eye on them to make sure they don’t burn. Immediately take off the heat, tip onto a plate and set aside to cool. Mix all the remaining chutney ingredients together and put in a blender or food processor. Whizz to a thick paste, taste and season, then set aside.
Light your barbecue. You don’t want to cook the prawns over a very fierce heat so adjust the grilling rack to raise it higher above the coals. De-vein the prawns using a very sharp knife that can cut through the shell and into the flesh but don’t remove the shell
Mix together all the ingredients for the marinade, then rub it all over the prawns. Set them aside to marinate for 10 minutes.
Cook the prawns on a not-too-hot barbecue, grilling them for 5-8 minutes on each side until they’re completely pink – if you’re using smaller prawns, 2-3 minutes on each side should do it.
Remove from the barbecue with tongs, scatter with chopped coriander and sprinkle with lemon juice, then serve at room temperature with the peanut chutney – and plenty of napkins.
