Garlic Prawn Sosaties on the braai for Christmas
Get that fire lit and enjoy a whole bunch of Garlic Prawn Sosaties. It's one of the best sides or starters for your next holiday braai.
It’s braai season in South Africa! We love lighting a fire and throwing anything on there that will cook in one spot. The braai master will time every piece of meat on there to everybody’s preference. When you want to cook prawns on the fire, you either need to use a flat iron or skewers, and we love a good sosatie. These Garlic Prawn Sosaties are a real treat this summer and if you serve it with some garlic butter, you won’t want to eat anything else, ever again.
The recipe method below will show you how to clean your prawns. This makes sure that you remove the inedible parts which will ruin a prawn. Cutting the prawns lengthwise, or butterflying, helps the prawns cook faster and more evenly. If you’re using wooden skewers, soak them in water for about 20 minutes so that they don’t burn. For garlic butter, slowly melt some high quality salted or unsalted butter, add some herbs and a good helping of garlic. These prawns are great on the main meal or as a starter if you have a big holiday feast planned.
Get that fire lit and enjoy a whole bunch of Garlic Prawn Sosaties. It’s one of the best sides or starters for your next holiday braai.
Garlic Prawn Sosaties RecipeCourse: Lunch, DinnerCuisine: InternationalDifficulty: Medium
Preparation Butterflying the prawns probably takes the longest part of this, but it is well worth the effort. Once you have done it a few times it becomes pretty easy! Also note if you are using bamboo skewers, you will need to soak them in water for about 20 minutes before sliding the prawns on (this is to ensure that they don’t burn!)
- Based on serving 2 people
10 Tiger prawn
2 tbsp Butter
Mixed Herbs and Garlic spice
Ground Black Pepper
- Take off the head of each prawn (twist)
- Slice along the back of the prawn
- Near the tail of the prawn cut under the shell where the tail and shell meet
- Slice the full length of the prawn and remove the intestinal tract (it is blue and I prefer not to eat it)
- Melt the butter in the microwave then throw the rest of the ingredients together to form a sauce . I don’t have the exact measurements but put quite a bit of mixed herbs and garlic mix in!
- Lay your butterflied prawns out on a flat surface and then baste the sauce on the fleshy side of the prawns. Let this rest for about 10 minutes. Slide the prawns onto the skewers and then get ready for braai time!
- Braai Time
- I cook the prawns on medium to high heat, which I calculate as putting my hand above the grid for about 5-8 seconds without needing to remove it.
- Prawns are really quick on the fire and need to be cooked for about 2 minutes on either side.
- With butterflied prawns the shell will turn pink and you will be able to see the meat turn white. When this happens take them off the fire and enjoy! Remember, it’s always braai o’clock!
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