Recipe Neil Roake Styling Kelly Crystal and Clinton Potgieter Photograph Tony Christie
for the vinha d’alhos marinade
750ml wine 250ml white wine vinegar
6 bay leaves
6 garlic cloves, crushed
1 onion, chopped
1t cumin seeds, crushed
10 black peppercorns, crushed
1kg prawns, defrosted
for the prawns
50g butter 60ml
2 garlic cloves, finely chopped
for the beer sauce
1T parsley, chopped very finely
lemon wedges, for serving
Place all the vinha d’alhos ingredients in a bowl and marinate the prawns for one hour. Drain and set the marinade aside.
Heat the butter and olive oil in a large pan and fry the garlic for two minutes. Add the drained prawns and cook until they turn red (about two minutes).
Remove from the heat. Place the reserved marinade mixture in a saucepan.
To make the beer sauce, pour the lager over the marinade mixture, add the parsley and cook for another three minutes.
Serve the prawns with the beer sauce and lemon wedges.
This recipe was originally published in the 2012 House and Leisure Food issue.