Fillet the prawns by cutting across the prawn’s back, starting from the head and ending at its tail. Cut through the flesh of the prawn in its centre with a pair of scissors and clean out the intestine by passing the prawn under running water. Place a finger between the shell and the head and clean it. Mix all ingredients for the sauce together in a small pan and cook on low heat for about 10 minutes. Sprinkle the prawns with olive oil, add salt and pepper and place them on baking paper. Cook them in a 2400C preheated oven for approximately 5 minutes, on each side. Serve with the sauce poured over them.
Chef’s tip: This recipe can be done in a frying pan as well as on barbecue.
1kg prawns (medium sized) in their shells, a little olive oil
Salt, black pepper
For the sauce:
150g butter, ½ cup lemon juice
Peri peri chilies, chili flakes, or freshly pashed chili, ½ tbsp sugar
2 cloves garlic, ½ tsp salt
1/4 tsp black pepper