Gagas galore

I often catch myself sniffing the air – “ooh, someone’s having a braai, lets light ours” – and many a mid-week braai is started in such a manner and so much a part of the beauty of summer. However, we are often on the lookout for menu alternatives other than the token piece of red meat or boeries.

Good old Dad comes to the rescue this week with an inspiration in the form of prawns. Those delightful little gagas that cost a bomb, but have certainly staked their claim on our summer braai repertoire.

I can honestly say that my Pops reigns undefeated in the quest for ‘best prawn dish ever’, and the first time I tasted his Chillie Prawns dish was on the rooftop of their Saigon home many moons ago. It made an impact and to this day remains a bestie. This one is made with all the good stuff – plenty of freshly chopped spring onions, garlic, chilli, ginger with a dash and splash of soya and fish sauce…not to mention eat.arts’ Argentinean ChimiChurri!

My hubby always gets the ghastly job of de-construction, but after a horrid experience with prawns bought already prepped and ready to cook, he is generally happy to oblige the time and bare the stench that lingers on his paws thereafter. So we suggest – as fresh as possible in all their finery – and you lovingly prep them at home. If they are nice and large, don’t be shy to put them on the coals individually, for more medium so smaller sized gagas – skewer them, which also makes handling them on the fire a little easier.


  • Clean the PRAWNS well, de-vein, de-shell and de-head….hence, de-construct!
  • Finely dice SPRING ONIONS (ample), FRESH CHILLI, GINGER and GARLIC and mix together with a healthy squeeze of LIME, and couple teaspoons of eat.arts ARGINTINEAN CHIMICHURRI spice mix and a splash of SOYA and FISH SAUCE
  • Create the sauce by sautéing the above fresh veg and spice ingredients (not the prawns) together over a medium heat until the flavours are infused (+- 20 minutes), allow to cool and use to marinade the prawns for an hour whilst you prepare the coals
  • If your gagas are nice and large, don’t be shy to put them on the coals individually, for more medium so smaller sized prawns – skewer them first, which also makes handling them on the fire a little easier
  • Braai until well cooked and your prawns have blushed

Serve standing around the braai, on crisp ciabatta drizzled with infused olive oil or toss smaller prawns onto a bed of steaming, freshly cooked pasta drizzled with infused olive oil and added cracked black pepper – for a sit down meal with friends and family. Of course, complete with a decent bottle of crisp Chenin…and there it is.

In our home, the Christmas day feast is exactly that and comprises much meat! So we delight in a smaller seafood based feast for the Christmas eve traditions, for which this would be ideal….especially if it means it gives us an excuse the light the fire. Ching ching!

Nan_blog pic

Written for by: Nancy Hoepner  – Magpie Creative

Only slightly exhausted mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner of Magpie Creative. Having worked with the eat-art team before, she is thrilled, and slightly bewildered to have been asked to (take time out from juggling and) add some spice to the blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige. |


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