Best Mozambican Peri Peri Prawns Recipes
MOZAMBICAN PERI-PERI PRAWNS
POSTED FOR ZWT 4: Getting the REAL peri-peri oil recipe is a pain in the backside, and you never really find it. This is the nearest to the real thing, I think, but I don't take responsibility!! You won't have peri-peri peppers, so any hot red peppers, fresh or dried, will do. Ready-made Peri-peri oil can be bought where I am. The longer you can steep this oil, the better! The Moz prawns (shrimps) are large and straight from the ocean, and are only slit through the back shell and the vein removed. Then they're butterflied, brushed well with the oil, and fried or grilled just until they curl up and turn pink. There are other similar recipes. Mozambique prawns are really the only prawns to use! I HAD to guess the weight of the prawns -- use as many as you think you have peri-peri for.
Provided by Zurie
Categories African
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the prawns/shrimps and pat dry. Cut open the backs and remove the dark vein. Kitchen scissors work best. Do not remove the shells. Then cut down gently and slightly butterfly the prawns.
- The oil: start the day before, which is best. (Even the week before!)
- You may need to remove seeds from the dried peppers, and then chop them up. Regulate the heat by using more or less!
- Heat the oil gently, do not boil. Use groundnut or sunflower oil, not olive.
- Add all the other ingredients except the prawns. Don't boil. Take off heat, cool, and save in a clean bottle.
- Steep as long as you have time. The oil should colour to a pleasant reddish colour.
- To cook, either put the prepared prawns in a large bowl, add the oil, stir well, and let marinade for 30 minutes up to 3 hours, in the fridge.
- Bake or grill in a hot oven -- 350 deg F/180 deg C, or use your oven grill. Do NOT overcook: they turn pink when done.
- Scoop up with a slotted spoon so the oil drips off, and you can also briefly drain them on scrunched-up kitchen paper.
- Serve in a heap on a hot platter -- with plenty of wet cloths for hands and dipping bowls for fingers! Usually served with rice and some kind of fresh bread. This is not a dish for dainty eating. Use your hands.
- Immensely popular in Maputo, where most of us will find out way to the famous old Costa do Sol restaurant on the sea, a few kilometres up north from Maputo, and order peri-peri prawns -- !
Nutrition Facts : Calories 1460.6, Fat 117, SaturatedFat 17.8, Cholesterol 691.2, Sodium 1450.1, Carbohydrate 7.7, Fiber 0.6, Sugar 0.7, Protein 92.9
MOZAMBICAN PERI-PERI SAUCE FOR SHRIMPS AND PRAWNS
Oh dear, this can be addictive, depending on your personal tastes!! The real thing can only be made with African Birds' Eye Chilis, but there is not that much difference between a good red hot pepper and an African Birds' Eye Chili! I made up this recipe yesterday (cut from our local FEMINA magazine of April 09). I added a few extra hints here. By the way, shrimps and prawns are the same thing, except we call tiny shrimps, "shrimps" (LOL!) and the larger shrimps which range in size to Jumbo or King Prawns, "prawns"!! LOL! Also, this is not a dish for icky-picky eaters. The prawns are cleaned as usual, but NOT peeled. You can order your heaped plate of LM Prawns with Peri-Peri Sauce in Mozambique, especially in the capital, Maputo ... (use your atlas, Patricia!). This sauce is ideally used with large shrimps caught in the open sea -- not the sickly, tastless "farmed" shrimps. It is served heaped on a plate, with rice. You can peel it yourself, but the heads can safely be crunched ... Usually, if ordered, they ask you whether you want "hot", "medium", "mild", or with lemon butter. The lemon butter is for nerds, naturally, LOL!! You can use the entire recipe to throw in the pan and fry the prawns in, or as I do, skim off oil from the sauce mixture and fry the prawns in that, and then serve the rest of the sauce as a dipping sauce. Damp cloths and bowls for peels needed ... ! (LM Prawns in this case refers back to the time when the Portuguese ruled Mozambique, and Maputo was called Lourenço Marques).
Provided by Zurie
Categories Low Protein
Time 8m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- First method: simply whisk all ingredients together, and leave to infuse.
- Second method: put in a blender, and process until smooth.
- This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns).
- If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.
- This sauce wll also keep for months in the fridge.
Nutrition Facts : Calories 1343.2, Fat 145.5, SaturatedFat 21.7, Sodium 6207.4, Carbohydrate 15, Fiber 1.1, Sugar 3, Protein 2.1
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