food, Recipes

Prawns in Beer Recipe

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 cloves

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

olive oil

2 garlic cloves, finely chopped

for the beer sauce

340ml lager

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.

Serves 6–8

This recipe was originally published in the 2012 House and Leisure Food issue.