The freshest catch: peri peri prawns with matchstick fries

The peri peri marinade can be used to flavour all kinds of meat, chicken and fish. If you prefer a bit more heat, add a pinch of dried chilli flakes too.

peri peri prawns
Nassima Rothacker


12 shell-on tiger prawns
2 medium potatoes or 1 large (such maris piper or desirée)
3 tbsp sunflower oil

1 red pepper (or 100g shop-bought chargrilled red peppers)
1 tbsp red wine vinegar
3 garlic cloves
1 red chilli, roughly chopped
1⁄2 tsp sweet smoked paprika
1⁄2 tsp dried oregano
1 tsp soft light brown sugar
1⁄2 tsp salt

green salad, mayonnaise, lemon wedges (optional)

  1. Preheat the grill to high. Halve and deseed the pepper, then place cut-side down on a foil-lined baking tray and grill for 10 minutes until blackened. Place in a bowl, cover the top with a plate and allow to cool for 10 minutes.
  2. Peel the skin off the pepper and discard, then place the flesh in a small blender with the remaining marinade ingredients. Whiz until smooth. Set aside 3 tbsp of the marinade to serve, then place the rest in a bowl with the prawns making sure they are well coated and allow to marinate in the fridge for at least 30 minutes (or up to 4 hours).
  3. Thinly slice the potato (about 3mm thick), then cut thinly the other way to create a pile of fries. Rinse under the cold tap, then pat dry thoroughly on kitchen towel. Heat the oil in a large nonstick frying pan over a medium-high heat and fry the fries for 10-15 minutes, turning regularly until golden (don’t worry if they clump together). Lift on to kitchen paper and sprinkle with sea salt.
  4. Meanwhile preheat the barbecue or griddle pan over a high heat. Lift the prawns from the marinade and cook for 2-3 minutes on each side or until cooked through. Serve with the fries, a green salad, lemon wedges, if wished, and the reserved peri peri sauce stirred through mayonnaise for dipping.

Food styling: Katy McClelland. Styling: Lydia Brun. Tiles,