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Piri-Piri Prawns

By Groceree

Also known as Mozambican Piri-Piri Prawns · Camarão Piri-Piri

Large shell-on prawns marinated in a paste of fiery piri-piri chillies, garlic, lemon and paprika, grilled over charcoal until charred, and basted with chilli-garlic butter. The seaside dish of Maputo.

Last updated

Charred shell-on king prawns glazed in red chilli sauce with lemon wedges
Servings
4 servings
Prep
25 min
Cook
10 min
Total
1 h 5 min

Ingredients

  • large raw shell-on prawns800 g
  • piri-piri chillies6
  • garlic cloves6
  • lemons2
  • smoked paprika1 tsp
  • olive oil4 tbsp
  • salt1 tsp
  • butter50 g
  • coriander1 handful

Instructions

  1. 01

    Blend the , 4 , the juice of 1 , , and into a smooth paste.

  2. 02

    With kitchen scissors, cut along the back of each through the shell, pull out the dark vein and open the out flat, leaving the shell on. Toss the prawns in half the paste and leave them in the fridge for 30 minutes, no longer.

  3. 03

    Melt the with the remaining , crushed, and the rest of the paste.

  4. 04

    Grill the over very hot charcoal or under a hot grill for 2 to 3 minutes a side, basting with the chilli-garlic butter, until charred and just cooked.

  5. 05

    Chop the and scatter it over. Cut the other into wedges and serve with the .

Notes

  • Keep the shells on; they protect the prawns and hold the sauce.
  • Do not marinate longer than 30 minutes — the lemon starts to cook the prawns.
  • Piri-piri means "pepper-pepper" in Swahili; the chilli came from the Americas via Portuguese traders.
  • Rice or chips are the usual sides.

Nutrition per serving

Calories
320 kcal
Protein
30 g
Carbs
4 g
Fat
20 g

Estimated from the ingredients.

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