Recipe: King Prawns with chimichurri

Recipe: King Prawns with chimichurri

(recipe, styling & photography by Elmarie Berry:

Serves 2


¼ cup Rose Cap Classique
2 cloves garlic, finely chopped
Salt and pepper
4 tbsp oil
¼ cup of mint and parsley  finely chopped
½ chilli flakes
1kg king prawns, peeled and deveined
zest of 1 lemon


Combine all the ingredients except for the prawns, oil and salt. Place into a Ziplock bag with the prawns. Seal tightly and massage the prawns through the bag. Refrigerate for 1 hour.

Heat a pan until hot, add the oil and fry the prawns, turn carefully after a couple of minutes and cook for a further minute. Cook them for 2-3 minutes.

The key is to make sure the pan is hot enough and not to overcrowd them or they will stew and be tough.

Season and serve with fresh bread.