The African devil or peri- peri Chilli is the foundation of this wonderful seafood dish from Mozambique in East Africa. With its origins in Portuguese cuisine. Peri Peri prawns (along with its cousin peri peri chicken) are a firm favourite in many Portuguese speaking countries around the world. It is also very popular in Southern Africa.
Ingredients
Jumbo prawns – one kilogram ( deveined, heads on)
Vegetable oil – one cup ( see note)
Lemon juice – two tablespoons
Paprika – 2 tablespoons
Dried chillies - 12 to 15
Chilli flakes – 1 teaspoon
Garlic – 2 cloves
Salt – teaspoon
Instructions
Bring the oil to medium heat.
Add the garlic. Fry for a minute.
Add the chillies and paprika.
Turn down the heat to very low. Cook for 10 minutes (allowing the oils to release from the chillies)
Turn off the heat. Add the lemon juice and salt. Stir well
Allow the infused oil to cool down completely
Add the prawns and allow to marinate for at least an hour in the refrigerator ( the longer, the better)
Heat a griddle pan
Fry the prawns until cooked
Transfer them to serving ramekins or small plates. Sprinkle with chilli flakes
Serve
Notes
Note For a quicker recipe, make our Peri-Peri oil beforehand, and then it becomes merely a matter of marinating the prawns before cooking
This recipe yields 4 portions as a starter or two as a main
Keywords: Peri - Peri prawns
Nutrition Information
Serving size: 250g Calories: 738 Fat: 59 g Saturated fat: 9 g Unsaturated fat: 37 g Trans fat: 0 g Carbohydrates: 3 g Sugar: 1 g Sodium: 995 mg Fiber: 1 g Protein: 53 g Cholesterol: 77 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/seafood-with-chillies/peri-peri-prawns-mocambique/