Peri peri prawns
Peri peri prawns, from above
Non vegMozambique

Peri peri prawns

Prawns blistered in garlic, lemon, butter and bird's eye chilli. Maputo on a beach plate.

25 minTime
36 gProtein each
hotSpice
Piri piri1 chapter · 1 min read

Make it your way

Grandma's wayPrawns, bird's eye chilli, garlic, lemon and butter.
The original
286kcalsame
36 gproteinsame
1 gfibresame
25minutessame

Mozambican camarão piri piri.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Prawns (shrimp)700 g large prawns, shell on, deveined
Dried red chilli6 bird's eye chillies (or 3 dried)
Kashmiri chilli powder2 tsp, for colour
Garlic6 cloves
Lemon juice3 tbsp
Butter3 tbsp
Cooking oil (vegetable oil)1½ tbsp
Coriander leaves (cilantro)to finish
Saltto taste

Method

4 steps
  1. 1Blend chillies, Kashmiri chilli, garlic, lemon, oil and salt into a sauce.
  2. 2Toss prawns in half the sauce and rest 15 minutes.
  3. 3Grill or pan fry on high heat until pink and charred in spots.
  4. 4Melt butter with the rest of the sauce and pour over. Finish with coriander.
Serve it like this

Pile in a hot pan, pour the butter sauce over, and serve with crusty bread, rice or fries and lemon wedges.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Peri peri prawns: a bread or rice, a side, something to drink and something sweet.

Bread or rice Coconut rice20 min
Bread or rice Methi thepla40 min
On the side Coconut chutney10 min
On the side Dahi baigana30 min
A little snack Peri peri fries40 min
To drink Kokum sharbat25 min
Something sweet Malai kulfi60 min
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