Seafood recipes Archives

Braai recipes

Whole braaied fish

10–12 minutes

Seafood recipes

Snoek ceviche

15 minutes

Prawns and

Boma oysters

5 minutes

Beans recipes

Heerenbone salad

30 minutes

Fish recipes

Salmon crudo

Asian recipes

Prawns with tom yum salad

20 minutes

Braai recipes

Fish braaied in paper

20 minutes

Dip recipes

5-minute DIY trout pâté

Christmas recipes

Sweet-and-sour prawns

10 minutes

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

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Chorizo-and-olive butter hake parcels

Whole braaied fish

Snoek ceviche

Boma oysters

Heerenbone salad

Salmon crudo

Prawns with tom yum salad

Fish braaied in paper

5-minute DIY trout pâté

Sweet-and-sour prawns

Vanilla-butter prawn bisque

Jalapeño atchar braaied prawns

Jalapeño atchar braaied prawns

Ingredients

Method