This is a classic from Mozambique and South Africa, where prawns in their shells are used. Peri-peri refers to the fiery red chillies, but is also used to describe any dishes that use chilli.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: Makes 6 skewers

Ingredients

For the peri-peri sauce

• 4 small red chillies (seeded and chopped finely)
• 2 lemons (juice only)
• 2 cloves garlic (crushed)
• 2 tablespoons coriander (chopped)
• 1 tablespoon extra virgin olive oil
• ½ teaspoon freshly milled black pepper
• ½ teaspoon salt

Combine all the ingredients in a bowl or a blender, then refrigerate.

Cooking Ingredients

• 18 raw green prawns (peeled and deveined)

Method

Combine the prawns with 3 tablespoons of the peri-peri sauce, cover and refrigerate for 1 hour.

Remove the chrome hinged grilling rack and set aside.

Place 28 briquettes (7 rows of 4) into the centre section of the charcoal support rack positioned directly above the central burner.

Connect the gas bottle to the barbecue, turn on the gas supply and turn on the dial until the gas ignites.

After 8 minutes, turn off the gas dial and carefully scatter a further 8 briquettes on top of the ignited 28 briquettes.

Place the top chrome hinged grill rack back into its place on the barbecue and allow the briquettes to burn for a further 8 minutes.

When the 8 minutes has expired the briquettes will turn a white colour and the e-Churrasco will be ready for cooking.

Place 3 prawns on to each of the 6 skewers neatly and set aside until required.

When the coals turn white, place the prawn skewers onto the barbecue above the hot charcoal, turning often until just cooked.