Beer Steamed Prawns With Banhoek Chili Oil 

Beer Steamed Prawns


1kg large prawns, split from the back and eviscerated, heads on
A splash olive oil
3 cloves garlic thinly sliced
1 small fennel bulb thinly sliced
1 shallot thinly sliced
2 tablespoons of fennel leaves
1 Tablespoon chopped Parsley
300ml beer
Lashings of Banhoek Chili Oil
1 lemon


Heat a large pan with a lid with the splash of olive oil. 

Place the prawns in the pan, shell side down and cook over moderate heat for a minute – this will lightly “toast” the shells and release a wonderful roast shellfish aroma. Careful not to burn the shells. 

Add the aromatics – garlic, fennel, shallot, parsley, beer and cover the pan immediately to steam the prawns for a minute. 

Finish with Lashings of Banhoek Chili Oil, juice of a lemon and seasoning. Serve immediately. 


Roast Bream