Peri-Peri Prawns

Serves 6-8 for a starter with bread to soak up the sauce!


  • 800g Vannamei prawns*, cleaned with tail on
  • 3 Tablespoons butter
  • 3 Tablespoons Olive Oil
  • Splash of white wine.
    Recommendation: Leopard’s Leap Sauvignon Blanc Chardonnay Pinot Noir
  • Peri-Peri sauce
    • 20g fresh Coriander
    • 20g fresh Basil
    • Juice from 1 lemon
    • ¼ cup Olive Oil
    • 2 cloves garlic
    • 2 roma tomatoes
    • 2 teaspoons smoked paprika
    • ½ to 1 teaspoon chilli flakes (to taste)
    • Salt & pepper


  1. Blend the ingredients for the Peri-Peri sauce together in a food processor or using a stick blender and set aside.
  2. Heat a pan on the fire to very hot. Add butter and oil to the pan and when melted, add the prawns and fry for about 2-3 minutes.
  3. Add a splash of white wine to deglaze the pan and then add the peri-peri sauce. Stir and heat through for another 2-3 minutes.
  4. Serve the whole pan to the table with fresh bread and eat “by hand” with wild abandon! Pull the bread through the sauce and wash it down with a glass of Leopard’s Leap Sauvignon Blanc.


* Vannamei prawns has a mild-sweet flavour and is the prawns most often used in sushi. It also grills well, can be used in pastas, stir-fry or curries and is our favourite prawns to use.