1 kilogram of Large Prawns A few slices of Lemon (for garnish) 2 cloves of Garlic (Lehsan) (crushed) 2 ml Ground Cloves 3 Lemon Leaves (finely chopped) 5 ml Peri Peri Powder or 40 ml Peri Peri Sauce Salt (to taste) Lemon Pepper (to taste) 75 ml of Lemon Juice (Nimbu Arakh) 125 ml of Olive Oil (Zaitoon Ka Tail) Combine all marinade ingredients in a blender and mix well. Coat prawns in marinade and set aside in refrigerator for 2 hours. Remove prawns from refrigerator; pat dry with a paper towel. Pre-heat oven to 180 degrees. Bake prawns in a baking dish for 25 minutes or until the shells are pink and the flesh is cooked. (Do not over cook.) Tip: Prawns are done when they lose transparency and the flesh turns white.

Degree of Difficulty: Easy Recipe Category: Seafood Recipe Ethnic Group: African

Recipe Requested by, Asyah Desai (South Africa)

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