Peri-peri prawn skewers
20 large prawns, unpeeled Lemon wedges
FOR THE PERI-PERI SAUCE
4 red chillies 8 garlic cloves, unpeeled 30ml tomato paste Juice of 2 lemons 60ml red wine vinegar 30ml smoked paprika 90ml olive oil Soak the wooden skewers in cold water for 15 minutes.
Place the chillies and garlic in a small frying pan over a medium heat and dry fry for five minutes. It should start to blacken. When cool, peel the garlic and deseed the chillies. Blend with the remaining ingredients until smooth to make a sauce. Season with salt.
Remove the heads and legs of the prawns. Using kitchen scissors, cut a slit along the back of each prawn and remove the digestive tract. Put the prawns in a bowl and add half the peri-peri sauce. Toss to coat. Thread the prawns onto the skewers.
Braai prawns on a high heat for about three minutes per side. Braai marks should appear and the shells should turn a deep pink colour. Remove prawns from the braai.
Serve with the remaining peri-peri sauce and lemon wedges.