Prep time: 20 min

Cooking time: 40 min

Total time: 60 min

Serves 6

INGREDIENTS

For Prawn Skewers:

1kg Argentinian prawns (Shelled – keep tails on)

Skewers

30ml prawn oil

For the Prawn Oil:

1 small red onion, finely chopped

3 garlic gloves

500ml canola oil

1 x 50g Argentinian prawn

45ml (3 Tbsp) Richard Bosman Spanish Rub

For the Lime, Garlic & Coriander Tartar Sauce:

7.5ml (1 ½ tsp) Dijon mustard

3 garlic cloves (from prawn oil)

2 egg yolks

60ml (1/4 cup) lime juice

Zest of 1 lime

250ml (1 cup) prawn oil

10ml (2 tsp) capers

4 small gherkins, chopped

15ml (1 Tbsp) red onion, finely chopped

60ml (1/4 cup) coriander, chopped

Salt and pepper, to taste

METHOD

For the Prawn Skewers:

Skewer the prawns, catching the head and the tail on the skewer and fitting about 3 prawns on one skewer (depending on size of skewers). Refrigerate until needed.

For the Prawn Oil:

In a medium saucepan, drizzle some oil and fry the red onion and whole garlic cloves until soft and translucent. Add the rest of the ingredients and steep over a low heat for 30 minutes. Strain the oil into a glass jar (reserving garlic cloves for tartar sauce). Set aside to cool.

For the Garlic, Lime & Coriander Tartar Sauce:

In the base of your blender, combine the mustard, garlic cloves, egg yolks, lime juice and zest. Blend until smooth. Pour the prawn oil in slowly while the blender is running. Allow the sauce to emulsify and thicken. Add capers, gherkins and red onion at the very end and pulse a few times. Stir through the coriander and adjust seasoning according to your taste.

Braaied Prawn Skewers:

Brush the skewers with reserved prawn oil. Braai on medium heat – only a few minutes on each side.

Remove and serve immediately with tartar sauce.