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Friday, November 12, 2010

GastronomicGallivant: Mozambique "Piri Piri Prawns"

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Well, I couldn't find Piri Piri, an african chili( also known as "African Red Devil"), to make this Mozambique sauce. Jalapeno is a good substitute for it. I have been wanting to make this ever since I saw this mentioned in an episode of "Ask Aida" in the Food Network. It has a nice ring to it, doesn't it? It was spicy, but not unbearably so. And it took me less than 30 minutes to make it. How cool is that?
Ingredients:
  • 15-20 Tiger Prawns, de-veined and shelled
  • 1 Jalapeno, seeds removed
  • 4 Tbsp Onions, finely chopped
  • 1/2 Campari Tomato
  • 4 Tbsp Cilantro, finely chopped
  • 1/2 Tsp Cracked Black Pepper
  • 1 Tbsp Lime Juice
  • 1 Tbsp Olive Oil
  • 1 Tsp Chili Powder
  • Olive Oil for shallow frying
Procedure:
  • Add the cleaned prawns to a bowl.
  • Puree all the other ingredients in a blender and pour over the prawns.
  • Marinate them for 15 minutes in the refrigerator.
  • Heat a tbsp of olive oil in a non stick pan and shallow-fry the marinated prawns in batches. 
  • Cook the prawns for 2-3 minutes per side or until they are turn opaque.
  • Enjoy it as is or as a side to Lime Rice.
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18 comments:

  1. yummy yummy yummy...is all i got to say!...just pop one into ur mouth!...no instead clean the plate up!..

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  2. U r killing me with ur clicks...very tempting and irresistible prawns..

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  3. Awesome.. Recently we were in Maryland and had been to a MOzambique restaurant where i had chiken piri piri...It tatsed so good that i am sure prawns will be great too...

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  4. Wow, that tastes of home.
    Africa is the source of the heat, but it was the Portuguese spirit of adventure that introduced the world the popular piri-piri sauce ♥

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  5. This is incredible...just plain incredible. Piri piri sounds really cute and the recipe is out of the world. I love how African dishes have chili in them..but they are not over the top spicy :)

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  6. oh my Gosh, prawns look absolutely delicious. awesome:)

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  7. Prawns look absolutely mouthwatering and distinctly awesome. Love to grab a few of them and munch on them.

    Deepa
    Hamaree Rasoi

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  8. That looks so amazingly yum!!! I love prawns & it has been quite sometime since i savored them.... Looking forward to relish some ASAP.... with a drool... ;)

    Ash....
    (http://asha-oceanichope.blogspot.com/)

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  9. Dear Lassie
    How are you? I am suffering from blog-less days.
    I like this recipe very different..will try soon.
    I use one Piri piri sauce on prawn or chicken pasta in white sauce , which you may like, ( not my recipe)
    50 ml each of olive oil and lemon juice, add smashed 2 small piece of garlic, salt and 1 tbsp of extra hot Indian chili flakes..( for your use only ) else add those bland Italian chili flakes, shake vigorously to emulsify... keep in fridge to mature for a week or more..shake time to time..
    I like it ...( even some times I sprinkle bit on a fish fry too, crazy me)
    Have a nice weekend

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  10. i can imagine how spicy it would have been...we get to buy the piri piri sauce but nothing close to the original

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  11. ohhhhh it looks as interesting as its name.

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  12. @Ana: Thanks for the info. I didn't know this dish had portugal influence.

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  13. @Kairali Sisters: Chicken Piri Piri sounds amazing!

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  14. @Ushnish: Thanks for the recipe. Sounds divine.

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  15. @An Open Book: Not very spicy. It was bearable.

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  16. this is brilliant i would eat them right away....super spicy!

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