Oros Prawns

This South African favorite is sweet, spicy, and addictively sticky. Plump shrimp are fried in garlic butter, then glazed in a sauce that sounds unexpected but works brilliantly: undiluted Oros, the orange cordial concentrate, cooked down with Nando’s peri-peri sauce.

As the Oros and hot sauce boil together, they reduce into a glossy, sticky glaze, the sugar in the cordial caramelizing while the peri-peri brings the heat. You can dial the spice up or down by choosing your Nando’s strength.

The prawns go back into the sticky sauce for a final few minutes so every one is coated.

It comes together in about 20 minutes and is built for finger food: pull the prawns straight from the pan, and don’t waste a drop of that sauce, tear off some bread and dip it in.

The contrast of sweet orange, fiery peri-peri, and rich garlic butter is what makes it.

Pro Tips

• Don’t overcook the prawns; fry just until pink, then finish them in the sauce.
• Let the Oros and peri-peri reduce until sticky before adding the prawns back.
• Choose your Nando’s heat level, mild to extra hot, to control the spice.
• Have bread ready to mop up the leftover glaze.

Variations

• Use any orange cordial or concentrate if Oros isn’t available, plus your favorite hot sauce.
• Serve over rice to soak up the sauce.
• Add a squeeze of lemon or lime to balance the sweetness.