• 1 packet Weber Mosambican Peri peri marinade

  • Olive oil to instructions

  • Lemon juice to instructions


  • 1kg black tiger prawns (about 16 – 20)

  • Weber chili explosion to taste

  • salt and freshly ground black pepper, to taste

  • oil, for frying


Step 1
For the peri-peri sauce, combine all of the ingredients in a bowl and mix thoroughly. Pour into a glass container and refrigerate until needed.

Step 2
Remove the heads and shells from the prawns, and de-vein. Wash prawns under cold running water, pat dry and season.

Step 3 
Fill a Weber wok or dutch oven with oil and heat over high heat. When hot, fry the prawns in batches until cooked. Prawns cook very quickly, within a minute or two, and turn a delicate pale pink when done. Remove with a slotted spoon and drain on paper towel.

Step 4 
Serve the prawns warm or at room temperature with peri-peri sauce.

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