Fresh, seasonal and sustainable – that is how we like to eat. Enjoy the summer holidays with Chef Pieter’s recipe for grilled prawns that burst with flavour. Enjoy with a refreshing salsa on the side and a glass of the Leopard’s Leap Sauvignon Blanc. Easy and Delicious!

Recipe for grilled prawns with a summer salsa

15 ml (1 tbsp) ginger, finely grated

15 ml (1 tbsp) garlic, finely chopped

15 ml (1 tbsp) chilli, finely chopped

Grated zest of 2 limes

125 ml (½ cup) olive oil

24 prawns, cleaned

2 limes, cut into wedges

A few sprigs of coriander and lime wedges to serve

For the salsa:

1 avocado, chopped

1 red onion, finely chopped

¼ pineapple, peeled and chopped

30 ml (2 tbsp) olive oil

80 ml (1/3 cup) peanuts, roughly chopped and lightly grilled

Salt and freshly ground pepper

Method

1. Combine ginger, garlic, chilli, zest, oil and prawns in a glass bowl and leave to marinade for 1 – 2 hours.
2. Prepare a fire providing enough medium to hot coals.
3. For the salsa, combine the avocado, red onion, pineapple and olive oil and season with salt and pepper.
4. When the coals are ready, remove the prawns from the marinade and skewer onto bamboo kebab sticks, alternating with lime wedges.
5. Place directly over coals. Baste with the marinade and braai for 5 – 7 minutes or until pink on both sides. Season to taste.
6. Sprinkle with toasted peanuts and serve with fresh coriander.