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
IN THE KITCHEN
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.
Remove the heads and shells from the prawns, and de-vein. Wash prawns under cold running water, pat dry and season.
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.
Serve the prawns warm or at room temperature with peri-peri sauce.