The Square Grill Pan in the Chef Collection was used to make this delicious addition to any lunch or dinner menu.

INGREDIENTS:

• 450grams large prawns, peeled and deveined
• 6 garlic cloves, minced
• ¼ cup jarred Peppadew peppers in brine, diced
• 2 tablespoons olive oil, plus more for oiling grill pan
• 2 tablespoons Peppadew brine
• ¼ teaspoon salt
• 8 bamboo skewers
• Parsley for garnish, finely chopped

METHOD:

1. Pat prawns dry with paper towels. Mix garlic, peppers, olive oil, brine, and salt. Add prawns and toss to coat. Cover and refrigerate 30 minutes. 
2. Thread prawns onto the bamboo skewers.
3. Gradually heat grill pan to medium-high heat for 5 minutes. Oil the grill pan. Sear prawn skewers in batches, 2–3 minutes per side. Remove prawns from grill pan and garnish with parsley. Serve immediately.

Delicious served with a salad for lunch or dinner.