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
- 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.