Serves 4
Fresh fish has become very expensive. One can use prawns now and again without feeling too guilty.
Recipe Category

You will need

800 g prawns, raw, large or medium size, with or without shells
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
olive oil
2 large brown onions, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
3 cloves garlic, finely sliced
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
1 x 25 g Ina Paarman’s Liquid Fish Stock
1 cup (250 ml) water
1 small lime
4 spring onions, finely sliced with green tops


Defrost the prawns, remove heads and veins, season with Chilli & Garlic Seasoning, toss and briefly stir-fry in a little olive oil. Remove from the pan. Add a little more oil to the pan.

Sauté the onions, seasoned with Green Onion Seasoning, in the same pan.

When onions are beginning to brown add garlic and pepper strips. Cook for 2 minutes.

Add Peri-Peri Sauce, Fish Stock and water.

Bring sauce to the boil, give a good stir and add the seasoned prawns.

Turn to the lowest heat and simmer gently for 5 minutes. Squeeze over the juice of a small lime or half a lemon.

Top with sliced spring onions.

Serve with rice or flat breads.