Prawns with Spicy Beer Sauce

The last days of summer are beginning to fade and winter is creeping up on us. This month we’ve chosen a dish with a touch of chilli to help dispel the cold bite. The beer added at the end creates the perfect richness without making it too heavy.





Sautéed Prawns with Spicy Beer Sauce


1kg prawns in their shells

90g butter

2 -4 red chillies (to taste, but we recommend a minimum of 2)

A pinch of peri-peri powder

1 teaspoon paprika

4 cloves of garlic, peeled, coarsely chopped


Black pepper

1 cup of beer (room temperature)


First we’ll fry the prawns in some of the butter. If you pan is big enough you can do them all at once using most of the butter, but leave about 30g for the sauce.

If your pan is not big enough divide the prawns in half and fry in batches, using about 30g of butter per batch.

Once the prawns have turned pink on both sides (about 2mins per side) remove from pan and sprinkle generously with ground pepper and some salt.

In the same pan, heat up the remaining butter and over a medium heat gently fry the garlic, chillies, paprika and peri-peri until fragrant (about a minute or two).

Add the beer and heat until the sauce thickens.

Add the cooked prawns to the sauce and coat well.

We served ours with chips and bread to soak up all the sauce.

Try pairing with Dryman’s IPA or Brewers and Union Weiss


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