This bold, tangy sauce made with bird’s eye chillies, garlic, lemon and vinegar brings Portuguese-African heat to juicy prawns and creamy maize meal
| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 30-120 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 573 |
| Fat | 27g |
| Saturates | 7g |
| Protein | 54g |
| Carbs | 31g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the marinade, blend the chillies, garlic, paprika, oregano, sugar, olive oil, water, vinegar and lemon juice until smooth and vibrant. Season with salt.
Coat the prawns in the marinade, cover and refrigerate for at least 30 minutes or up to 2 hours.
To make the slappap, bring the vegetable stock and salt to a simmer in a medium-sized saucepan. Gradually whisk in the maize meal, stirring constantly to prevent lumps.
Once thick, reduce to a low heat, cover and cook for 25–30 minutes, stirring occasionally. Stir in the white pepper, garlic powder and butter until smooth and spoonable.
Heat a griddle pan or braai to medium-high. Grill the prawns for 2–3 minutes per side until charred, pink and just cooked through.
Serve the peri-peri prawns over generous spoonfuls of slappap with lemon wedges on the side.
