Ingredients
- Bird’s eye chillies 2
- Garlic 4 cloves
- Spinneysfood Smoked Ground Paprika 1 tbsp
- Spinneysfood Dried Oregano 1 tbsp
- Spinneysfood Fine Grain White Sugar 1 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 80ml
- Spinneysfood Bottled Drinking Water 4 tbsp
- Spinneysfood Organic Red Grape Vinegar 1 tbsp
- Lemon 1
- Spinneysfood Sea Salt To taste
- Prawns 1kg, large, deveined
- Vegetable stock 600ml
- Iwisa Super Maize Meal 100g
- Spinneysfood Ground White Pepper ½ tsp
- Spinneysfood Garlic Powder 1 tsp
- Spinneysfood Salted Butter 2 tbsp
Nutrition (Per serving)
- 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."
Peri-peri garlic prawns with savoury slappap
Seafood 20 Mins Prep · 30 Mins Cook
- To 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.