by Bronwin Manicum

Ingredients:
2kg prawns (deveined – with shell) 3 tablespoons braai sauce
1kg tomatoes 2 teaspoons red chilli powder
12 pods of garlic 2 teaspoons crushed chilli powder
1 cup tomato sauce 2 teaspoons peri peri powder
1 tin (410g) tomato puree 2 teaspoons Worcester sauce
½ teaspoon crushed black pepper ½ teaspoon cinnamon powder
3 tablespoons chilli sauce ½ cup lemon juice
4 teaspoons HP sauce 125g butter

Method
1. Liquidize tomatoes and garlic together until well blended and smooth, place this mixture in a pot and add tomato puree, allow to boil for 10 minutes.
2. Remove pot from heat and add spices, sauces, and lemon juice.
3. Place prawns in a dish and pour a few ladles of sauce marinade over it, mix well and allow prawns to marinate for 2 hours.
4. In a large frying pan, heat some oil and fry a few prawns at a time. Place each batch of fried prawns in an oven tray. When all prawns are fried, pour rest of marinade over, dot with butter and grill for 5 – 10 minutes.

Serving suggestion:
Serve with savoury rice or garlic naan and salads.

Note:
Fried prawns can be refrigerate and grilled just before serving.