Date Night · Mozambican
Mozambican Peri-Peri Prawns
Jumbo prawns grilled in a fiery home made peri peri sauce with garlic and lemon. A classic pairing of Portuguese and African flavors.
Why This Works
The African bird's eye chilli provides a sharp, clean heat that cuts through the richness of the emulsified butter and oil base. By incorporating a precise marinade time, the aromatics deeply penetrate the prawns, ensuring that each bite is balanced by the bright acidity of fresh lemon and the smokiness of the paprika.
The Upgrade
Butterfly the prawns before marinating — the sauce penetrates twice as deep and they cook more evenly.
Chef's Secret
Michelin TechniqueBaste the prawns with extra sauce every 2 minutes while grilling — this layering of the sauce is what creates the sticky, caramelised coating.
Ingredients
Total time including resting: 30 min
Directions
Combine the chillies, garlic, lemon juice, olive oil, paprika, oregano, and salt in a blender and process until a smooth, vibrant sauce is formed.
2 minButterfly the prawns by slicing along the back and removing the veins, then toss them with half of the prepared peri-peri sauce to marinate.
20 minMelt the butter in a pan over high heat, then add the marinated prawns to the skillet.
1 minGrill the prawns for 2 to 3 minutes per side until charred and cooked through, basting frequently with the remaining sauce.
5 minTransfer the prawns to a serving platter and drizzle with any residual pan juices and sauce before serving with crusty bread.
2 minWine Pairing
Vinho Verde
White Wine
The BottleBroadbent Vinho Verde
The wine's piercing, citrus-driven acidity acts as a structural counterpoint to the rich, buttery emulsion of the peri-peri sauce, effectively cutting through the fat to cleanse the palate. Its hallmark slight effervescence and low alcohol level provide a refreshing, cooling sensation that tames the lingering heat of the bird's eye chillies without masking the delicate sweetness of the prawns.
Nutrition per Serving
320 kcal
calories
36g
protein
4g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Butter Crusty Bread
Slice a baguette and toast it with garlic butter to mop up the remaining fiery peri-peri oil from the plate.
Ingredients
Directions
Preheat your oven to 400°F.
In a small bowl, cream together the softened butter, minced garlic, parsley, and sea salt until smooth.
Slice the baguette into 1-inch thick rounds on a bias.
Generously spread the garlic butter mixture onto one side of each slice.
Arrange the slices on a baking sheet, buttered side up.
Bake for 8 to 10 minutes, or until the edges are golden brown and the crust is crisp.
Side Dish
Shaved Fennel Salad
Toss thinly shaved fennel with orange segments and olive oil to provide a crisp, anise-scented cooling element.
Ingredients
Directions
Trim fennel stalks and reserve fronds. Cut bulbs in half and shave into paper-thin translucent slices using a mandoline.
Place shaved fennel in a bowl of ice water for 10 minutes to crisp; drain thoroughly and pat dry with paper towels.
Whisk olive oil, lemon juice, salt, and pepper in a small bowl to create the vinaigrette.
Combine dried fennel and orange segments in a chilled serving bowl.
Drizzle with vinaigrette and toss gently to coat.
Garnish with reserved fennel fronds and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
Decent flavor. Needed a bit more seasoning for my taste.
This Mozambican Peri-Peri Prawns came out incredible. That chef's secret tip really works.
Followed the recipe exactly and it came out perfect. The chef's secret tip is a game changer.
Good flavor but mine came out a little dry — I'd cook it a few minutes less next time.
Decent recipe. I think it needed a bit more salt, but the technique was interesting to learn.