Braai recipes
10–12 minutes
Whole braaied fish

1. Place a wok or fireproof pan over hot coals. Add the butter and atchar and cook until the butter is bubbling. Add the prawns and limes.
2. Stir to combine, then cook for 2 minutes and stir again. Cook for a further 3–5 minutes, or until the prawns are pink and firm to the touch. Season lightly with salt.
3. Remove the dish from the braai and serve the prawns in the pan with the ciabatta or naan.
Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa