Peppadew Braai Prawns
Sizzling, sweet-and-spicy prawns pan-seared in chilli olive oil, golden sliced garlic, and tangy Peppadew brine.
Sun, fire, and 10-minute flavour! These sizzling prawns with sweet piquante Peppadews are the ultimate beach braai starter or quick summer dinner. Smoky, garlicky, and perfectly balanced with a tangy hit of sweetness and gentle heat—made even better using a bold chilli-infused olive oil. Served sizzling, straight from the hot skillet.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Season & Sear Prawns
Season 500 g cleaned, dry prawns generously with ½ tsp salt and ½ tsp freshly cracked black pepper, tossing lightly to coat.
- 2
Heat 3 to 4 tbsp chilli olive oil in a wide cast-iron skillet or heavy pan set over hot braai coals (or on the stove over high heat) until hot and shimmering.
- 3
Add the prawns in a single layer and sear undisturbed for 1.5 to 2 minutes until pink, curled, and lightly caramelised on the underside.
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