2 Hot & Spicy Recipes To Add To Your Repertoire

Peri-peri Prawns

Serves: 4

INGREDIENTS

• lkg prawns
• 10m1 peri-peri oil
• lemon juice and zest, to taste
• 300g cherry tomatoes
• 1 onion, finely chopped
• 1 clove garlic
• 5 curry leaves
• Parsley

METHOD 

1. Cut the prawns open and remove the vein (remove the shells if you prefer, but you will lose flavour). Mix the prawns with the peri-peri oil. Heat a pan until hot and fry the prawns quickly until pink and cooked; add extra olive oil if needed. Season with salt, lemon juice and zest; remove and set aside
2. Fry the tomatoes, onions, garlic clove and curry leaves over high heat until the tomatoes burst. Return the prawns to the pan and sprinkle the parsley over. Serve with basmati rice.

Tip: For a creamy option, add 150m1 sour or double cream and cook through.

Spicy Satay Beef Skewers

Serves: 4

INGREDIENTS
FOR THE MARINADE

• 1 tbsp ginger, chopped
• 2 garlic cloves, chopped
• Juice of 1 lemon
• 2 tbsp ketjap manis — Indonesian sweet soy sauce
• 1 tbsp vegetable oil
• Sea salt and black pepper
• 700g beef rump steak, sliced into strips

FOR THE SATAY SAUCE

• 1 tbsp vegetable oil
• 2 shallots, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 3/4 cup crunchy peanut butter
• 2 tbsp sambal oelek
• 1/2 cup coconut milk
• 1 tsp fish sauce Juice of 1/2 a lemon
• 1 tbsp tomato sauce
• Sea salt and black pepper
• Fresh lime wedges
• Banana leaves
• Red chilli, chopped

METHOD

1. Place the ginger, garlic, lemon juice, ketjap manis and oil in a bowl. Season, stir to combine and add meat. Allow to stand for 30 minutes and thread onto kebab sticks.
2. For the satay sauce: Heat the oil in a small pan, add the shallots and ginger and sauté until translucent, stir in the peanut butter, sambal oelek and coconut milk, and simmer for 4 minutes (add a little hot water, if necessary, to thin the sauce). Add fish sauce, lemon juice and tomato sauce. Stir to combine and season to taste.
3. Heat a griddle pan and cook the beef kebabs until cooked through.
4. Place on a platter lined with banana leaves, garnish with red chillies and serve with satay sauce and limes.

Images and recipe words: Rex