Jalapeño atchar braaied prawns

Jalapeño atchar braaied prawns

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  • 4 to 6
  • Easy
  • 10 minutes
  • 10 minutes
  • Paul Clüver Riesling

“This recipe always impresses everyone who eats it. No one believes how easy and fast these prawns are to make, or how few ingredients are needed. It’s a great example of how to build flavour faster, not harder.” – Clem Pedro


  • 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

Cooking Instructions

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

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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