There’s something wildly satisfying about a dish that makes you unapologetically lick your fingers from the very first taste right down to the last swipe of crusty bread through a rich, flavourful sauce. Drunken Prawns, also known as Prawns Nacional, is exactly that dish. Think beach vibes, long lazy lunches, friends around a table, and a pan of spicy, buttery prawns soaked in beer and cream, just waiting to be devoured.
This recipe delivers medium heat and maximum taste, but you can always tone it down or turn it up depending on your crowd. Serve it straight from the pan with ice-cold Portuguese beer (or a crisp rosé) and thick slices of bread—because not a drop of sauce should go to waste.
🍤 Ingredients (Serves 4–6)
- 1 kg prawns, shells on but deveined
- 50 ml lemon juice
- 5 ml salt
- 10 ml peri-peri sauce (see homemade recipe below)
- 80 ml olive oil
- 2 bay leaves
- 5 ml paprika
- 10 ml garlic, crushed
- 1 red chilli, chopped into 1 cm pieces
- 50 g butter
- 1 onion, chopped
- 160 ml Portuguese beer (like Super Bock or Sagres)
- 125 ml cream
- Fresh coriander or parsley, for serving
🔥 Method
- Marinate the prawns:In a bowl, combine the lemon juice, salt, peri-peri sauce, bay leaves, paprika, crushed garlic, and chopped chilli. Add the prawns and rub the marinade into them. Cover and leave to marinate for 30–60 minutes.
- Prepare the sauce base:In a large pan, melt the butter and gently fry the chopped onion until soft and golden. Remove the onions from the pan and set aside.
- Cook the prawns:In the same pan, add the marinated prawns (including all the marinade) and fry for about 5 minutes, until the shells crisp up slightly and the prawns turn pink.
- Build the sauce:Return the onions to the pan, stir in the Portuguese beer and cream, and simmer for another 5 minutes.
- Reduce the sauce:Remove the prawns with a slotted spoon and set aside. Let the sauce simmer for 10–15 minutes, or until thickened and rich.
- Bring it all together:Return the prawns to the pan, warm through, and finish with a generous sprinkle of chopped coriander or parsley.
🧄 Homemade Peri-Peri Sauce
A punchy blend that brings the heat and flavour
- 10 g African red devil chillies, finely chopped (or use a good chilli paste)
- 5 cloves garlic, crushed
- 25 ml fresh coriander, finely chopped
- 125 ml olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- Salt, to taste
Mix all the ingredients in a bottle and shake well. Store in the fridge for up to two weeks—the flavour only gets better with time.
🍽️ To Serve
Serve your Drunken Prawns straight from the pan with thick slices of crusty bread and cold drinks on hand. This is communal, messy eating at its best—no forks needed, just a love for good food and good company.
Whether you’re beachside, backyard grilling, or just dreaming of waves, this dish will transport you.
Tip: Got leftovers? (Unlikely!) Pour the sauce over spaghetti the next day for a rich, seafood pasta twist.
