There are a million ways to serve SA's fabulous prawns, but this spicy, tasty, finger-licking recipe will fast become one of your favourites.

Recipe Callum Hann | Styling Natalia Homan | Photograph Brendan Homan

Barbecue prawns, tarama and fermented chilli
serves 6

100g long red chillies, blitzed in a food processor until finely chopped
¼ tsp salt
1 cup rice bran or other neutral oil
50g tarama caviar
3 slices white sourdough, crusts removed
1 clove garlic, grated
zest and juice of a lemon
¼ cup olive oil
12 large whole prawns, shells removed
chopped flat leaf parsley, to serve
lemon wedges, to serve

Ideally, start the fermented chilli oil a week beforehand. Combine chilli and salt in a container and allow to sit for 4 or 5 days in the refrigerator, uncovered. Tip chilli and salt into a small saucepan with the oil. Cook over low heat for 1-1.5 hours, stirring occasionally, or until chillies are very soft and oil is bright red. Allow to cool overnight.

To make the tarama, combine caviar, sourdough, garlic, lemon zest and juice, ¼ cup olive oil and a pinch of salt in a food processor. Blitz until smooth.

Toss prawns with 2 tbsp of the fermented chilli oil. Pan fry or barbecue until golden and just cooked.

To serve, spread tarama on a big serving plate or individual plates, drizzled with more fermented chilli, top with prawns and garnish with parsley and lemon wedges.

This recipe first appeared in the December 2021 issue of SALIFE magazine.