Nothing says “lekker” (a South African term for great or delicious) quite like the sizzle of prawns on the braai. If you’ve ever felt a bit intimidated by cooking seafood over hot coals, don’t be. Braaing prawns is one of the fastest and most rewarding ways to bring coastal flavour to your weekend, turning a simple meal into something special.
Why Prawns Absolutely Belong on Your Braai Grid
Forget the idea that prawns are just for fancy restaurants. For a braai master, they’re a secret weapon for a quick, impressive meal that packs a massive flavour punch.
My first real attempt at braaing prawns was for a big family get-together. I decided to tackle prawn sosaties (skewers), and the pressure was on. I learned a few crucial lessons that day: keep it simple, don’t dare overcook them, and just let the fire do most of the work. The result? They were a massive hit and disappeared in minutes.
Here’s why prawns are a brilliant choice for your next braai (the South African version of a barbecue):
- Speedy Cooking: Prawns cook in minutes. This makes them a perfect starter while the main event is still on the go, or even as a light main when you’re short on time.
- Flavour Sponges: The natural sweetness of prawns is the perfect canvas for smoky flavours from the coals and any marinade you throw at them. A simple garlic butter or a spicy peri-peri gets infused deep into the meat.
- Versatility: You can serve them straight off a skewer, toss them into a fresh salad, or pile them high onto crusty bread rolls. They fit any occasion, from a casual Tuesday night braai to a big Heritage Day celebration.
Prawns on the braai are a cherished part of South Africa’s coastal food culture, especially in KwaZulu-Natal and the Western Cape. It’s clear we love our prawns, and the local aquaculture sector is growing to keep up with demand.
My biggest takeaway from years of braaing prawns is this: confidence is key. A hot fire, a simple marinade, and a watchful eye are all you really need. Don’t overthink it—just enjoy the process and the lekker results.
How to Choose the Best Prawns for the Grid
Every seasoned braai master knows the secret to incredible prawns isn’t in the marinade—it starts at the fish counter. Getting this first step right is non-negotiable for juicy, flavourful results.
When you’re staring at the selection, focus on size. Those little queen prawns are fantastic in a curry or pasta, but they’re a nightmare on the braai grid. They cook in a flash, dry out, and have a nasty habit of slipping through the grid straight into the coals. Trust me, it’s a frustrating experience.
My advice? Always go bigger. King or Tiger prawns are what you’re looking for. Their size makes them much easier to handle, and they can stand up to the intense heat of the fire without turning to rubber.
Fresh vs Frozen Prawns
You might think that “fresh” is always best, but that’s not always the case with prawns. Most of the “fresh” prawns you see glistening on ice at the supermarket were likely frozen and then thawed for display.
There’s nothing wrong with buying a good-quality bag of frozen prawns. In fact, they’re often “flash-frozen” right on the boat, which locks in their freshness better than anything. Just be sure to thaw them properly—overnight in the fridge is the best way to go.
Here’s a tip I live by: always trust your nose. Good, fresh prawns should smell like a clean sea breeze—mild and a bit salty. If you get even the slightest whiff of ammonia or anything “fishy,” walk away. That’s a sure sign they’re past their prime.
A Quick Guide to Choosing Braai Prawns
Choosing the right prawn can feel like a mission, but it doesn’t have to be. This quick guide breaks down common options you’ll find here in South Africa to help you pick a winner.
| Prawn Type | Best For Braaing | Size | Flavour Profile | Pro Tip |
|---|---|---|---|---|
| Tiger Prawns | Excellent | Large to Jumbo | Firm, sweet, and slightly briny | Their firm texture holds up beautifully to high heat and bold marinades. |
| King Prawns | Very Good | Medium to Large | Juicy, rich, and deeply savoury | A fantastic all-rounder that’s easy to find and consistently delicious. |
| Queen Prawns | Not Recommended | Small | Delicate and sweet | Save these for pastas or paellas; they’re too small for the grid. |
| Langoustines | Excellent (if you’re feeling fancy) | Large | Sweet, delicate, almost lobster-like | Braai them whole in their shells with just garlic butter to let their flavour shine. |
Ultimately, Tiger or King prawns are your most reliable bets for a classic prawn braai. They deliver on size, flavour, and are forgiving enough for even a novice to get right.
In South Africa, prawns on the braai are a serious tradition. The KwaZulu-Natal crustacean trawl fisheries supply thousands of tonnes for us to enjoy each year. You can dig into some of the South African fishery statistics to see the bigger picture of our seafood industry.
One last thing: look for a sustainability certification, like the blue Marine Stewardship Council (MSC) logo or the green Aquaculture Stewardship Council (ASC) one. Choosing prawns with these labels helps ensure we’ll have healthy oceans for future generations of braai masters.
Prepping Prawns for Juicy, Flavourful Results
Here’s where the magic starts. Proper prep is what separates dry, rubbery prawns from the juicy, flavour-packed gems everyone fights over. Getting your hands dirty for a few minutes is a small price to pay for perfect prawns on the braai.
First, let’s talk cleaning. Even if the packet says “deveined,” I always give them a quick rinse under cold water. The most crucial part? Pat them completely dry with a paper towel. This is non-negotiable. A dry prawn allows your marinade to cling better and ensures you get that satisfying sizzle on the grid.
To Shell or Not to Shell
This is the big debate around many a braai fire, and honestly, there’s no single right answer. It comes down to personal preference.
- Shell-On: Leaving the shell on is like giving each prawn its own flavour-packed cooking vessel. It shields the delicate meat from the fierce heat, keeping it incredibly moist and juicy. The only downside is it’s a bit messier for your guests to eat, but isn’t that part of the fun?
- Shell-Off: Peeling the prawns beforehand is all about flavour. This lets the marinade work its way deep into the meat, guaranteeing a flavour explosion in every bite. Just be aware they cook a bit faster, so you need to stay sharp at the grid.
Most of the time, I’m a shell-on guy. I just love that intense, steamed-from-the-inside texture you get.
Here’s a game-changing tip: use two skewers instead of one. By threading your prawns onto two parallel skewers—one through the head area and the other through the tail—you create a flat ‘prawn sosatie’. This clever trick stops them from spinning around when you flip them, guaranteeing an even cook every time.
This two-skewer method works a charm on a standard grid, but it’s also brilliant if you’re using a cast iron pan over the coals. Speaking of which, for anyone new to cooking with cast iron, learning https://braaiculture.com/how-to-season-cast-iron/ can make a massive difference in preventing food from sticking.
Three Essential Marinades for Prawns
Right, now for the best part—cranking up the flavour. Forget generic, store-bought sauces. A simple, homemade marinade is what takes a prawn braai from decent to memorable.
The secret is to complement the natural sweetness of the prawn, not overpower it. Prawns are delicate and soak up flavour fast, so you only need 15-30 minutes. Any longer, especially with acidic ingredients like lemon juice, and you’ll start to “cook” them like a ceviche, making them mushy on the grid.
Classic Lemon, Garlic and Parsley Butter
This is a timeless classic for a reason. It’s simple, fresh, and lets the smoky flavour from the coals come through. It’s my go-to when I want a guaranteed crowd-pleaser.
- Melt 125g of butter in a small pot over a low heat.
- Stir in 3-4 finely chopped garlic cloves, the zest of one lemon, and a generous handful of chopped fresh parsley.
- Season with a pinch of salt and black pepper.
- Toss the prawns in half the butter mixture before they hit the grid. Keep the other half handy to brush over them while they’re cooking.
Fiery Peri-Peri Marinade
For anyone who likes a bit of a kick, this peri-peri marinade is non-negotiable. It’s the perfect partner for an ice-cold beer on a hot summer afternoon.
My personal take is to use a blend of different red chillies – some for raw heat, others for a more fruity flavour. It adds a layer of complexity you won’t find in a bottle. It’s about building flavour, not just trying to burn your mouth off!
If you want to get deeper into balancing different flavours, our guide to using herbs and spices for the braai has some great tips on layering tastes.
Sweet and Sticky Apricot-Chilli Glaze
This one brings a wonderful sweet-and-spicy vibe that creates a lekker caramelised crust. The sweetness from the apricot jam plays off perfectly against a hint of chilli and a touch of soy for savoury depth.
- In a bowl, mix 3 tablespoons of smooth apricot jam with 1 tablespoon of soy sauce.
- Add 1 finely chopped red chilli (remove seeds for less heat), a teaspoon of grated fresh ginger, and one crushed garlic clove.
- Mix it all and brush it onto the prawns just before they go onto the grid. Because of the sugar in the jam, watch them like a hawk—they can burn quickly.
The Foolproof Technique for Braaing Prawns
Right, this is where the magic happens. With your prawns prepped and marinating, it’s time to get friendly with the fire. The key to succulent prawns on the braai is getting your heat just right. You want a bed of medium-hot coals, not a raging inferno.
A great way to check is the hand test: if you can hold your hand about 10-12 cm above the grid for only 4-5 seconds before you have to pull away, you’re in the sweet spot. Anyone needing a refresher should check our guide on the 5 simple steps to starting a braai fire the right way.
The Two-Zone Fire Setup
If I could give you only one tip for foolproof prawns, this is it: create a two-zone fire. Simply bank your hot coals over to one side of your kettle braai or stand.
This gives you a direct, high-heat zone for searing, and an indirect, cooler zone. If a buttery marinade causes a flare-up, you can quickly move the prawns to the cool side to save them.
This infographic breaks down some of the classic marinade flavour profiles that really come alive over the coals.
Each of these marinades loves the quick, intense heat of the braai to caramelise and lock in flavour.
Now, get your prawns over the direct heat. They cook incredibly fast—I’m talking just 2-3 minutes per side. This is not the time to wander off for another dop (a South African term for an alcoholic drink)!
Keep a close eye on them. You’re looking for the colour to change from translucent grey to an opaque pink and white. As soon as they curl into a loose ‘C’ shape, they’re ready to come off.
The biggest mistake anyone makes is overcooking prawns. If they curl up into a tight ‘O’, you’ve gone too far. My philosophy is ‘less is more’—you can always put them back on for 30 seconds, but you can never undo a rubbery prawn.
Of course, none of this matters if your grid is dirty. A clean cooking surface is non-negotiable. If you need some pointers on general grill cleaning practices, those tips are a great place to start.
Your Prawn Braai Questions Answered
Even with the best plan, a few questions always pop up when you’re standing over the coals. Let’s tackle some of the most common queries about getting prawns perfect on the braai.
Can I Braai Frozen Prawns?
Yes, absolutely, but you must thaw them completely first. The best way is to let them sit in the fridge overnight—don’t rush it with warm water or the microwave. Once thawed, pat them completely dry with a paper towel. This crucial step helps the marinade stick and ensures they sear nicely instead of just steaming on the grid.
How Do I Stop Prawns from Sticking to the Grid?
A classic braai problem with a simple fix. First, your grid must be spotlessly clean and properly hot before any prawns touch it. Just before you cook, brush the grid with a high-smoke-point oil like sunflower or canola oil. A marinade containing a bit of oil or butter also creates a natural non-stick barrier.
My personal trick is to oil the prawns themselves, not just the grid. After they’ve marinated, I’ll give them a final, light toss in a little extra olive oil. This gives you double protection against sticking and helps them get that beautiful char we’re all after.
What Wood Is Best for Prawns?
For something as delicate as prawns, you want clean-burning, medium-hot coals. Reliable South African hardwoods like Rooikrans or Sekelbos are your best bet. They provide consistent heat without producing overpowering smoke that would mask the prawn’s flavour. Stay away from highly aromatic woods like hickory or mesquite; their strong flavours will completely overwhelm the delicate taste of your prawns.
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