- 250 g queen prawns
- 1 x 400g can coconut milk
- 45ml (3T) chermoula paste
- 2 lemons, juiced
- 3 sweet potatoes, peeled and cut into chunks
- 24 Kalamata olives
- 100 g butter, melted
- 5 ml (1 t) saffron threads
- salad leaves, to serve
- mint leaves, to serve
Toss the prawns with the coconut milk, chermoula and lemon juice.
Place the sweetpotato chunks and olives on a sheet of foil.
Infuse the melted butter with the saffron threads and drizzle over the sweet potatoes and olives, then wrap in the foil. Place in the Weber or on the coals.
Just before the sweet potatoes are ready, set the prawns onto the grid and braai for 4 minutes each side.
Remove the potato-olive parcels, unwrap and toss with baby salad leaves and mint.
Top with the warm prawns and drizzle with a squeeze of lemon juice.
Per serving 2352kJ, 15.3g protein, 45.7g fat, 28.5g carbs