Mozambican Peri Peri Prawns Recipes

Steps:

• PERI-PERI SAUCE
• Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.
• Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.
• Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)
• Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

Steps:

• Mix all ingredients except prawns. Pour half of mixture into another bowl to reserve for use as a sauce. Marinate prawns with rest of mixture for at least a few hours or longer. (Be careful not to get hot pepper mixture in your eyes).
• Remove prawns and set aside. Pour the used marinade into a pan and quickly bring to a boil on the stove.
• Thread the prawns on skewers. Cook over hot grill, turning once and basting with the cooked marinade until pink and done,.
• Serve immediately with the reserved sauce for dipping.

Steps:

• Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
• Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
• Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.