Mozambican Piri Piri Prawns
Mozambique's definitive seafood dish — large tiger prawns grilled and basted in a fiery, buttery piri piri sauce (African bird's eye chilli, garlic, lemon, olive oil and paprika). Mozambique is the true origin of piri piri and the coastal Mozambican style is brighter and more citrus-forward than the Portuguese version.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Piri piri sauce: blend chillies, garlic, olive oil, lemon juice, paprika, oregano and salt until fairly smooth. Pour into a small saucepan; cook with butter for 5 minutes until fragrant and slightly thickened.
About 5 min
Butterfly prawns by cutting along the back and pressing flat; devein. Score the shell side.
About 14 min
Marinate prawns in half the piri piri sauce for 20 minutes.
About 14 min
Grill over high heat (shell side down first) 2–3 minutes per side until the shells are charred and the flesh is pink through. Baste with extra sauce while grilling.
About 14 min
Serve on a platter with the remaining piri piri sauce in a bowl for dipping. Crusty bread is mandatory for soaking up the sauce. Top with parsley and lemon wedges.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 36 g
- Carbs
- 6 g
- Fat
- 20 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 780 mg
Contains: gluten, dairy, shellfish
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Recipe by Boon Tools.