Mozambican peri-peri prawns

January 25, 2019
Mozambican peri-peri prawns

You don’t have to go to Mozambique to enjoy these prawns. With this recipe, you can make it in the comfort of your own home!

Mozambican peri-peri prawns

Serves: Serves 5 as part of a tapas menu
Total Time: 20 mins + 48 hrs refrigerating for the peri-peri sauce



  • Makes approximately 200ml
  • 2 – 6 bird’s-eye red chillies (adjust number of chillies according to taste – two chillies give a mild heat while six will be hot and not for the faint-hearted)
  • 1 large red bell pepper, seeded and roughly chopped
  • 15ml (1 tbsp) fresh oregano, stems removed and roughly chopped
  • 5 garlic cloves, roughly chopped
  • juice of 1 lemon
  • 30ml (2 tbsp) paprika
  • 3ml red chilli powder
  • 60ml (¼ cup) red wine vinegar
  • 10ml (2 tsp) salt
  • 5ml (1 tsp) black pepper
  • 125ml (½ cup) olive or avocado oil

  • 1kg black tiger prawns (about 16 – 20)
  • salt and freshly ground black pepper, to taste
  • oil, for frying



For the peri-peri sauce, combine all of the ingredients in a blender and whizz until smooth. Pour into a glass container and refrigerate until needed.


Remove the heads and shells from the prawns, and de-vein. Wash prawns under cold running water, pat dry and season.


Fill a heavy-based saucepan, frying pan or deep fryer with oil and heat over high heat. When hot, fry the prawns in batches until cooked. Prawns cook very quickly, within a minute or two, and turn a delicate pale pink when done. Remove with a slotted spoon and drain on paper towel.


Serve the prawns warm or at room temperature with peri-peri sauce.

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