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2 Hot & Spicy Recipes To Add To Your Repertoire

Spicy food, eaten mostly in hot weather cultures, is actually a better idea than an ice cream cone in this kind of heat…

While you may not feel like cooking at all and just want to grab a refreshing ice cream in the middle of a heat wave, there’s a reason people in the hottest locations on earth eat hot and spicy foods. They are a longer lasting solution to beating the heat as they make you sweat, which in turn helps you cool down more efficiently. Here are two delicious recipes to try:

1 of 2
Peri-peri Prawns

Serves: 4


  • lkg prawns
  • 10m1 peri-peri oil
  • lemon juice and zest, to taste
  • 300g cherry tomatoes
  • 1 onion, finely chopped
  • 1 clove garlic
  • 5 curry leaves
  • Parsley


  1. Cut the prawns open and remove the vein (remove the shells if you prefer, but you will lose flavour). Mix the prawns with the peri-peri oil. Heat a pan until hot and fry the prawns quickly until pink and cooked; add extra olive oil if needed. Season with salt, lemon juice and zest; remove and set aside
  2. Fry the tomatoes, onions, garlic clove and curry leaves over high heat until the tomatoes burst. Return the prawns to the pan and sprinkle the parsley over. Serve with basmati rice.

Tip: For a creamy option, add 150m1 sour or double cream and cook through.

2 of 2
Spicy Satay Beef Skewers

Serves: 4


  • 1 tbsp ginger, chopped
  • 2 garlic cloves, chopped
  • Juice of 1 lemon
  • 2 tbsp ketjap manis — Indonesian sweet soy sauce
  • 1 tbsp vegetable oil
  • Sea salt and black pepper
  • 700g beef rump steak, sliced into strips


  • 1 tbsp vegetable oil
  • 2 shallots, finely chopped
  • 1 tbsp fresh ginger, finely chopped
  • 3/4 cup crunchy peanut butter
  • 2 tbsp sambal oelek
  • 1/2 cup coconut milk
  • 1 tsp fish sauce Juice of 1/2 a lemon
  • 1 tbsp tomato sauce
  • Sea salt and black pepper
  • Fresh lime wedges
  • Banana leaves
  • Red chilli, chopped


  1. Place the ginger, garlic, lemon juice, ketjap manis and oil in a bowl. Season, stir to combine and add meat. Allow to stand for 30 minutes and thread onto kebab sticks.
  2. For the satay sauce: Heat the oil in a small pan, add the shallots and ginger and sauté until translucent, stir in the peanut butter, sambal oelek and coconut milk, and simmer for 4 minutes (add a little hot water, if necessary, to thin the sauce). Add fish sauce, lemon juice and tomato sauce. Stir to combine and season to taste.
  3. Heat a griddle pan and cook the beef kebabs until cooked through.
  4. Place on a platter lined with banana leaves, garnish with red chillies and serve with satay sauce and limes.

Images and recipe words: Rex

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