Piri Piri Prawns

Prawns grilled in fiery chili, garlic and lemon butter.

Ingredients

• 1 kg Shrimp
• 8 Piri-piri chilies
• 8 cloves Garlic
• ½ cup Lemon juice
• 150 g Butter
• 1 tbsp Paprika
• ¼ cup Olive oil
• 2 tsp Salt
• ¼ cup Coriander

Method

1. Butterfly the prawns — Split the prawns down the back through the shell, leaving them attached — the shell protects the flesh over fire.
2. Make the sauce — Blend the chilies, garlic, lemon, paprika and salt, then melt into the butter and oil.
3. Marinate — Brush the prawns and rest 20 minutes.
4. Grill hot and fast — Cook shell-down over high heat for 3 minutes, flip for 1 minute more — overcooked prawns turn to rubber.
5. Piri Piri Prawns are ready — Pour the remaining hot sauce over and finish with coriander.

More Mozambique recipes

• Frango à Zambeziana
• Matapa