PRAWNS PERI PERI

PRAWNS PERI PERI image

Yield 2.5 Pounds

Number Of Ingredients 13

Ingredients

Marinade:
1 cup olive oil
10 fresh red chili peppers (small and hot) - cleaned and chopped
1 large onion, minced
Juice of 4 fresh limes
1 entire bulb of garlic - shelled and chopped fine
1 cup fresh flat-leaf parsley - chopped
1 cup white wine vinegar
2 Tablespoons kosher salt
4 Tablespoons sweet paprika
Prawns: marinade good for up to 2.5 pounds of prawns. Call your local fish monger well in advance to place your order (some grocery stores in the US have excellent seafood departments) Tell them your first choice is Jumbo/Extra-Large Mozambique prawns with the head, tail and shell intact. Second choice is King Prawns from anywhere with the head, tail and shell intact. Third choice is Giant Tiger prawns from anywhere, with the head, tail and shell intact. If your fish monger can't get you Giant/Jumbo/Extra Large prawns with the head, tail and shell intact - find another fish monger.
The amount of prawns you'll need per guest depends on whether you're serving the dish as a main or a starter; whether the meal is lunch or dinner; and the size prawns you're able to find.
Your prawns should be frozen. All the great fishing companies from Mozambique to Melbourne freeze their catch as soon as it's hauled out of the water - many claim to have those prawns flash frozen within 20 minutes. As long as they stay that way until they arrive in your kitchen, you will truly have the next best thing to catching the prawn yourself and running down the beach to your flaming grille. Keep your prawns frozen - thaw just before preparation (Don't nuke them! Thaw in the fridge or in a cold water bath in the fridge.)

Steps:

Marinade: Mix the ingredients in a glass bowl - whisk for 2 minutes. Store, covered in the refrigerator for two days or at least 24 hours to let the flavors release. Once aged, remove ¼ of the marinade and set aside to use as a dipping sauce. Cooking: After your marinade has aged and your prawns just thawed, you're ready to get started. Split the prawns open along their backs with a sharp pairing knife. De-vein and clean. Remove legs. Do not remove shell, head or tail. If you just can't deal with the heads - remove them. Place prawns in marinade and place in the fridge. Let sit several hours. Remove the prawns and set aside. Place the used marinade in a sauce pan and bring to a boil - reduce the heat to a brisk simmer and cook for 8 minutes. Remove from heat. Fire up the braai/grille. Place the prawns on skewers - place on a hot grille, baste with plenty of the cooked marinade. Do not overcook! The general rule of thumb is 2 minutes per side for large prawns. The flesh should be firm but not hard. The inside should be opaque and not glassy. Serving Suggestions: Serve right off the grille with the reserved marinade sauce for dipping - have some nice crusty bread to sop up the extra sauce. -or- Serve over yellow or spiced rice - drizzle the reserved marinade sauce over the prawns and rice. Have plenty of napkins on hand and empty bowls for the shells.

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