MOZAMBICAN PERI-PERI SAUCE FOR SHRIMPS AND PRAWNS
Oh dear, this can be addictive, depending on your personal tastes!! The real thing can only be made with African Birds' Eye Chilis, but there is not that much difference between a good red hot pepper and an African Birds' Eye Chili! I made up this recipe yesterday (cut from our local FEMINA magazine of April 09). I added a few extra hints here. By the way, shrimps and prawns are the same thing, except we call tiny shrimps, "shrimps" (LOL!) and the larger shrimps which range in size to Jumbo or King Prawns, "prawns"!! LOL! Also, this is not a dish for icky-picky eaters. The prawns are cleaned as usual, but NOT peeled. You can order your heaped plate of LM Prawns with Peri-Peri Sauce in Mozambique, especially in the capital, Maputo ... (use your atlas, Patricia!). This sauce is ideally used with large shrimps caught in the open sea -- not the sickly, tastless "farmed" shrimps. It is served heaped on a plate, with rice. You can peel it yourself, but the heads can safely be crunched ... Usually, if ordered, they ask you whether you want "hot", "medium", "mild", or with lemon butter. The lemon butter is for nerds, naturally, LOL!! You can use the entire recipe to throw in the pan and fry the prawns in, or as I do, skim off oil from the sauce mixture and fry the prawns in that, and then serve the rest of the sauce as a dipping sauce. Damp cloths and bowls for peels needed ... ! (LM Prawns in this case refers back to the time when the Portuguese ruled Mozambique, and Maputo was called Lourenço Marques).
Provided by Zurie
Categories Low Protein
Time 8m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- First method: simply whisk all ingredients together, and leave to infuse.
- Second method: put in a blender, and process until smooth.
- This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns).
- If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.
- This sauce wll also keep for months in the fridge.
Nutrition Facts : Calories 1343.2, Fat 145.5, SaturatedFat 21.7, Sodium 6207.4, Carbohydrate 15, Fiber 1.1, Sugar 3, Protein 2.1
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Tasin Ahmed
[email protected]I love the smoky flavor that the peri-peri sauce gives to the shrimps and prawns. It's a great way to add some excitement to a weeknight meal.
Md Kholilur Rahman
[email protected]This dish is so easy to make! I was able to whip it up in less than 30 minutes. It's a great option for a quick and easy weeknight meal.
lutz Rahman
[email protected]The peri-peri sauce is so versatile. I've used it on chicken, fish, and even vegetables. It's always a hit.
Juliet Merto
[email protected]I love that this dish can be made with either shrimps or prawns. I always have one or the other on hand, so it's a great way to use up whatever I have.
Ado Imran
[email protected]I'm not a big fan of spicy food, but this peri-peri sauce was surprisingly mild. It had just the right amount of heat to give the dish a little kick without being overpowering.
Camilo Bautista
[email protected]This dish is a great way to use up leftover shrimps or prawns. I always have some in the freezer, so it's a great way to have a quick and easy meal on hand.
Joseph giwlay
[email protected]I love the smoky flavor that the peri-peri sauce gives to the shrimps and prawns. It's a great way to add some excitement to a weeknight meal.
Saqib Aziz
[email protected]This dish is so easy to make! I was able to whip it up in less than 30 minutes. It's a great option for a quick and easy weeknight meal.
jason shea
[email protected]The peri-peri sauce is so versatile. I've used it on chicken, fish, and even vegetables. It's always a hit.
Idrees Gaming YT
[email protected]I love that this dish can be made with either shrimps or prawns. I always have one or the other on hand, so it's a great way to use up whatever I have.
Mensah George
[email protected]I'm not a big fan of spicy food, but this peri-peri sauce was surprisingly mild. It had just the right amount of heat to give the dish a little kick without being overpowering.
Patrick Mcgaw
[email protected]This dish is a great way to use up leftover shrimps or prawns. I always have some in the freezer, so it's a great way to have a quick and easy meal on hand.
Fardi Robin
[email protected]I love the smoky flavor that the peri-peri sauce gives to the shrimps and prawns. It's a great way to add some excitement to a weeknight meal.
Humaira Ramisa
[email protected]The peri-peri sauce is so versatile. I've used it on chicken, fish, and even vegetables. It's always a hit.
Aisha Akther
[email protected]I love that this dish can be made with either shrimps or prawns. I always have one or the other on hand, so it's a great way to use up whatever I have.
Echie Chinedu
[email protected]This dish is so easy to make! I was able to whip it up in less than 30 minutes. It's a great option for a quick and easy weeknight meal.
Diahann Kancianich
[email protected]I'm not a big fan of spicy food, but this peri-peri sauce was surprisingly mild. It had just the right amount of heat to give the dish a little kick without being overpowering.
Zia Kamzy
[email protected]This dish was a hit at my last party! Everyone loved the peri-peri sauce and the shrimps and prawns were cooked perfectly. I'll definitely be making this dish again for my next party.
Syed Iffat
[email protected]I love the smoky flavor that the peri-peri sauce gives to the shrimps and prawns. It's a great way to add some excitement to a weeknight meal.
Abdirahman Hassan
[email protected]This peri-peri sauce is amazing! It's got the perfect balance of heat and flavor. The shrimps and prawns were cooked to perfection and the sauce really made them shine. I'll definitely be making this dish again.