Introduction
Prawns Peri-Peri is a bold and flavorful dish that hails from Mozambique, blending African and Portuguese influences. The star of this dish is the spicy peri-peri sauce, made from hot chili peppers, garlic, lemon juice, and herbs, which perfectly complements the sweet, succulent prawns. Grilled or pan-seared, these prawns pack a punch of heat and citrus, making them ideal for seafood lovers who enjoy robust flavors. Prawns Peri-Peri is often served with a side of rice or salad, creating a balanced and vibrant meal.
Ingredients
- 1/4 cup extra virgin olive oil
- 5-6 bird's eye chilies (adjust to taste), chopped
- 3 garlic cloves, minced
- 1 small red bell pepper, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped (optional)
- 1 lb large prawns, peeled and deveined (leave tails on for presentation)
- 2 tablespoons olive oil (for cooking)
- Lemon wedges (for serving)
- Fresh parsley, chopped for garnish
Instructions
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Make the Peri-Peri Sauce:
- In a blender or food processor, combine the chopped bird's eye chilies, garlic, red bell pepper, lemon juice, white vinegar, smoked paprika, oregano, salt, and black pepper. Blend until smooth.
- With the blender running, slowly drizzle in the olive oil until the sauce emulsifies and thickens. Adjust seasoning to taste. Add chopped parsley for extra freshness, if desired.
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Marinate the Prawns:
- Place the prawns in a large bowl and pour half of the prepared peri-peri sauce over them. Toss to coat the prawns evenly. Cover the bowl and marinate in the refrigerator for at least 1 hour to allow the flavors to infuse.
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Grill or Pan-Sear the Prawns:
- Heat a grill or a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet if pan-searing. Grill or sear the prawns for 2-3 minutes per side, or until they turn pink and opaque, with a slight char. Be careful not to overcook, as prawns can become rubbery if cooked too long.
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Serve:
- Transfer the cooked prawns to a serving platter. Drizzle with the remaining peri-peri sauce and garnish with fresh parsley. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Health Notes
- Prawns are an excellent source of lean protein and omega-3 fatty acids. While peri-peri sauce is typically spicy, you can adjust the heat level by reducing the amount of bird's eye chilies used. Opt for fresh ingredients and olive oil to keep this dish light and heart-healthy. To lower sodium content, use less salt in the marinade.
Serving Suggestions
- Prawns Peri-Peri pairs well with steamed rice, couscous, or a simple salad. For a more substantial meal, serve it with grilled vegetables, crusty bread, or roasted potatoes. This dish also works wonderfully as a tapas-style appetizer or alongside other grilled seafood.
Tips
- Adjusting Spice Level: If you prefer a milder dish, reduce the number of chilies or remove the seeds from the bird's eye chilies. For more heat, leave the seeds in or add more chilies to the sauce.
- Marinating for Flavor: Allow the prawns to marinate for at least 1 hour to let the flavors develop fully. If you have more time, marinate them for up to 4 hours for a deeper flavor.
- Grilling Tip: When grilling prawns, use skewers to make turning them easier and prevent them from falling through the grates. If pan-searing, ensure the pan is hot enough to give the prawns a nice sear without overcooking them.
- Peri-Peri Sauce Versatility: The peri-peri sauce can be made ahead of time and stored in the fridge for up to 1 week. It can also be used as a marinade or dipping sauce for chicken, fish, or vegetables.
