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  • Philip Munda

Prawns on the Braai

Updated: Apr 23, 2021

We needed a getaway for a weekend and found an amazing house on a river in the Magaliesberg. Of course for us a getaway means getting to experiment and cook things we don't often get the chance to; we used this weekend as a chance to perfect our seafood game. These prawns definitely didn't disappoint.

They can definitely be cooked under a grill or in a pan but the smokey braai flavour took them to the next level. We ate them with a simple corn, tomato and avocado salad and a coriander sauce that was perfectly balanced.

Time: 30 Minutes

Serves: 3-4 people

Difficulty: Easy


  • 16 Prawns (butterflied and deveined)

  • 4 Tbsp Salted Butter

  • 4 Cloves Garlic

  • Juice of 1 Lemon

  • 1 Tbsp Chili Flakes

Corn Salad

  • 2 Corns on the Cob

  • Salt & Pepper

  • 100g Rosa Tomatoes

  • 1 Ripe Avocado

Coriander Sauce

  • 75g Fresh Coriander

  • 40g Fresh Mint

  • 2 Cloves Garlic

  • 1 Chili

  • Juice of 1 Lemon

  • 1 Tbsp Honey

  • 100ml Olive Oil


  1. Melt the butter and mix the crushed garlic, lemon juice and chili flakes into it. Pour it over the prawns to marinade.

  2. Prepare your braai fire/frying pan/grill. Cook the prawns butterflied side toward the heat and cook for 5-6 minutes. Bast with the melted butter marinade throughout.

  3. For the corn salad, season the corn and rub with oil and cook over the braai/stove until beginning to char. Cut the kernels off the cob, add to a bowl and mix in the chopped tomatoes and avocado.

  4. For the sauce add all the ingredients to a blender and blend until smooth.

  5. You can add the cooked prawns to the salad and dress with the sauce or eat the prawns separately using the sauce as a dip.

Happy Cooking!


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