Ingredients:
Olive Oil: As need for instructions
Lemon Juice: As need for instructions
Prawns: 1 kg of Black Tiger Prawns (approximately 16-20)
Ground Black Pepper: To taste
Oil: For frying
Instructions
In the Kitchen
You will require Peri-Peri Sauce.
Begin by removing the heads and shells of the prawns and de-veining them.
Rinse the prawns under cold, running water, pat them dry and season as desired.
Heat oil in a wok over high heat. Once hot, fry the prawns in batches until they are cooked. Prawns cook rapidly, typically within one to two minutes, turning a lovely pale pink when finished. Use a slotted spoon to remove and let hem drain on paper towels.
Serve the prawns warm or at room temperature alongside Peri-Peri Sauce.
Preparation time: 15 minutes
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