Mozambican Peri-Peri Prawns (also works well with chicken or calamari)
Recipe by Zurie
At http://www.food.com/recipe/mozambican-peri-peri-prawns-305219
Total Time 35mins
Prep 25 mins
Cook 10 mins
The Peri-Peri marinade must be made one day ahead of cooking to allow time for the chilli peppers to steep in the oil.
Peri-Peri marinade
1 1⁄2 cups oil (peanut or sunflower, not olive oil)
2 tablespoons lemon juice
2 tablespoons minced and crushed garlic
1 teaspoon salt
4 -12 dried hot peppers (Thai bird's eye, jalapenos, cayenne, or Tabasco peppers)
1 teaspoon paprika
(For 3-4 lbs large shrimp)
Directions:
1. Prepare the oil the day before, which is best. (Even the week before!)
2. You may need to remove seeds from the dried peppers, and then chop them up. Regulate the heat by using more or less.
3. Heat the oil gently, do not boil. Use peanut or sunflower oil, not olive.
4. Add all the other ingredients. Don't boil. Take off heat, cool, and save in a clean bottle.
5. Steep as long as you have time. The oil should have a pleasant reddish color.
When ready to cook: (The recipe is for 3-4 lbs large shrimp for 3-4 servings.)
Needs marinating time from 30 min-3 hrs.
6. Wash the prawns/shrimp and pat dry. Cut open the backs and remove the dark vein. Kitchen scissors work best. Do not remove the shells. Then cut down gently and slightly butterfly the prawns.
7. To cook, either put the prepared prawns in a large bowl, add the oil, stir well, and let marinate for 30 minutes up to 3 hours, in the fridge.
8. Bake or grill in a hot oven -- 350oF/180oC, or use your oven grill (baste with the remaining marinade). Do NOT overcook; they turn pink when done.
9. Scoop up with a slotted spoon so the oil drips off, and you can also briefly drain them on scrunched-up kitchen paper.
10. Serve in a heap on a hot platter -- with plenty of wet cloths for hands and dipping bowls for fingers! Usually served with rice and some kind of fresh bread. This is not a dish for dainty eating. Use your hands.
*****
Another recipe of the Peri-Peri sauce is as follows:
Mozambican Peri-Peri Sauce
From http://www.yourtastebuds.co.za/recipes/mozambican-peri-peri-sauce
Ingredients:
• 250 ml fresh lemon juice (or a good quality bottle)
• 250 ml olive oil
• 1 Tbs brown sugar
• 8 cloves garlic
• 2 tsp chile flakes
• 6 large fresh chiles
• 2 tsp oregano
• 2 tsp thyme
• 2 tsp salt
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp cayenne pepper
Instructions:
Place all the marinade ingredients in a bowl and blend in a food processor.
Store in a bottle in the fridge - it can keep for about two months - but you’ll finish it long before then.
Additional notes from the recipe developer:
- This sauce makes a fantastic accompaniment to almost any meat dish, especially when used as a marinade for chicken pieces and calamari.
- It also makes an amazing dipping sauce – mix (amount as desired; be careful) with mayonnaise or cream cheese, and use it as a dip for roast potato wedges - just be warned, it’s rather addictive.
- The marinade can be added to a can of tomato paste and heat on the stove until reduced to a thick sauce.
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