Tuesday, August 13, 2013

Recipe: Mozambican Peri Peri Prawns

Piri Piri Prawns are absolutely divine!  This recipe calls for at least 3 hours of marinating before the prawns are ready however there is initial prep work which preferably should be done the day before for maximum flavor.

Mozambique Piri Piri Prawns
24 Mozambican prawns or large tiger prawns (deveined with the shell on)
1 tablespoon of lemon juice (freshly squeezed is always best but you can use bottled from the store)
2 tablespoons of freshly ground garlic
250g butter
1 teaspoon paprika
3 to 6 dried hot chilli peppers (the authentic peppers to use is the African peri peri peppers)

1.  To begin making the marinade:  Heat the butter on low heat and add all the ingredients except for the prawns.  It’s best to deseed the chilli peppers and to chop finely. 
2.  Be careful to not burn the butter so ensure your stove is on its lowest setting.  The key is to draw the flavours of the ingredients into your butter.
3.  Remove from heat and allow to cool.
4.  Whilst the marinade is cooling, begin with cleaning the prawns.  However before washing the prawns, decide on whether you prefer to leave the heads on.  Remove the vein and butterfly the prawn.  Wash well and pat dry with a kitchen towel.
5.  Combine the prawns with the marinade and allow to steep for about 30 minutes to 5 hours in the fridge. 
6.  Grill or bake the prawns in a preheated oven of 180 degrees Celsius for about 6 to 15 minutes. 
7.  After 5 minutes, scoop up some of the butter in the pan and baste the prawns.
8.  The prawns are done when they turn pink so be extra cautious not to overcook them.
9.  Serve on a bed of rice or with a sliced French loaf.
10.  Enjoy!

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