Prawns and shellfish recipes Archives

Eid recipes

Tempura prawns

15 minutes

Eid recipes

Prawn chaat

15 minutes

Prawns and

Creamy prawn halfmoons

15 minutes

Eid recipes

Seafood risotto with saffron

45 minutes

Prawns and

Herman’s prawn cocktail

10 minutes

Braai recipes

Chilli crunch prawns with crispy kale and pickled vegetables

10 minutes

Boards and

Seafood feast

Prawns and

Boma oysters

5 minutes

Asian recipes

Prawns with tom yum salad

20 minutes

Christmas recipes

Sweet-and-sour prawns

10 minutes

Christmas recipes

Vanilla-butter prawn bisque

1 hour

Jalapeño atchar braaied prawns

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

4 T butter
200 g Woolworths jalapeño atchar
2 x 500 g Woolworths freshly frozen uncooked extra-large black tiger prawns , deveined
4 limes, cut into cheeks and thick slices
salt, to taste
toasted ciabatta or garlic naan, for serving

Method

1. Place a wok or fireproof pan over hot coals. Add the butter and atchar and cook until the butter is bubbling. Add the prawns and limes.

2. Stir to combine, then cook for 2 minutes and stir again. Cook for a further 3–5 minutes, or until the prawns are pink and firm to the touch. Season lightly with salt.

3. Remove the dish from the braai and serve the prawns in the pan with the ciabatta or naan.

Find more braai recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa

Herby slow-cooked lamb shoulder with preserved lemon

Harissa-battered hake

5-ingredient microwave fudge

Tempura prawns

Prawn chaat

Creamy prawn halfmoons

Seafood risotto with saffron

Herman’s prawn cocktail

Chilli crunch prawns with crispy kale and pickled vegetables

Seafood feast

Boma oysters

Prawns with tom yum salad

Sweet-and-sour prawns

Vanilla-butter prawn bisque

Jalapeño atchar braaied prawns

Jalapeño atchar braaied prawns

Ingredients

Method