Ghost Peri-Peri Grilled PrawnsKatya Ostrova
Recipe development and photography by Rochelle Keet
Peri-peri prawns is one of the most common (and appreciated) dishes in Mozambique. In the 16th century, Portugal colonized Mozambique, which had a strong influence on the country’s culture and of course, its cuisine. Today, tourists from around the world flock to the beautiful coastline to enjoy the balmy weather and the tasty shellfish (which some say is the best in the world). Peri-peri style prawns is one of their most famous dishes, and is usually enjoyed with a side of rice or crusty bread to mop up all the juices. Our ADF Ghost Peri-Peri Sauce brings all the heat you’d expect from ghost peppers, but with the well-balanced flavor you’d expect from a peri-peri sauce. Use ADF Ghost Peri-Peri Sauce to make these delicious Mozambican-inspired prawns…it’s cheaper than a flight ticket to Africa, but has all the authentic flavor!
PREP & COOK TIME:
5 mins prep + 30 mins marinating
10 mins cook time
144 per serving (prawns only)
- If the prawns are frozen, thaw them in cold water for about 30 minutes.
- Drain the prawns (if you thawed it) and place in a large container with a lid.
- Add 1/2 cup ADF Ghost Peri-Peri Sauce to the prawns and mix thoroughly. Place in the refrigerator to marinate for at least 30 minutes (or up to two hours).
- After 30 minutes, remove the prawns from the sauce, but keep the sauce for later use.
- To cook the prawns, heat the butter in a large skillet over medium heat.
- Once the butter has melted, cook the prawns (in batches) for about 5 minutes, turning once, until caramelized. Remove from the pan and set aside. Repeat with the remaining prawns.
- Add the leftover marinade to the pan (add 1/4 cup extra ADF Ghost Peri-Peri Sauce if it’s not saucy enough), and cook for about 5 minutes until thick and caramelized. This cooking process adds sweetness, and it also has some prawn flavor from the prawn marinade.
- Serve the prawns with the sauce and a squeeze of fresh lime, on a bed of rice or fresh Portuguese rolls.
- Don’t cook all the prawns at once. This will overcrowd the skillet, and you will end up stewing the prawns.
- Because they cook so fast, it’s easy to overcook prawns. Once they turn pink (not translucent), they are ready. Another useful tip: if the prawns start to curl up into a “C”-shape, you know they’re done!
- Cooking the sauce, intensifies its sweetness. Feel free to add more of the Ghost Peri-Peri Sauce for serving. You can even marinate the prawns in more sauce. Then it’s also packed with prawn flavor!
- To make the sauce a little bit creamier, you can add a dash of full-fat cream right at the end of simmering.
- The prawns can be served either warm or cold.