Peri Peri Prawns with Rice

Peri Peri Prawns with Rice

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Here’s a mouth-watering prawns recipe to try for a weeknight dinner. The self made marinade gives the prawns a fantastic unique flavour.

  • Recipe serves4
  • Preparation time360 minutes
  • Cooking time10 minutes


  • 2 Cloves garlic, crushed
  • 10 ml Robertsons Mixed Herbs
  • 1 pinch Salt and Pepper to taste
  • 750 g Prawns, cleaned, leaving shells on
  • 125 g Margarine
  • 125 ml peri-peri sauce
  • 1 KNORR Vegetable Stock Pot, dissolved in a little boiling water
  • 1 Lemon
  • 250 mL Cream
  • 4 Spring onions, chopped


  • Mix marinade ingredients (dissolved KNORR Vegetable Stock Pot, garlic, mixed herbs, peri peri sauce, salt and pepper) together and pour over the prawns.
  • Leave to marinade for 6 hours in the fridge.
  • Heat margarine in a frying pan and add prawns and marinade.
  • Fry until prawns change colour to pink.
  • Squeeze in lemon juice and stir in cream before serving.
  • Serve on a bed of rice with chopped spring onions for garnish.