Mozambican grilled prawns

Name: Mozambican grilled prawns
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Mozambique
Ingredients: 1.2 kg large whole prawns, fresh or thawed, cleaned; 6 garlic cloves, finely crushed; 4 cm fresh ginger, grated; Juice of 3 limes and finely grated zest of 1 lime; 60 ml vegetable or olive oil; 1 to 2 chopped piri-piri chillies, to taste; 1 teaspoon sweet paprika, black pepper and salt to taste; 2 tablespoons chopped fresh coriander; 2 tomatoes and 1 cucumber for the salad; Rice, xima or cassava, to serve

Large prawns grilled with garlic, lime and piri-piri, served with fresh salad.

Ingredients

1.2 kg large whole prawns, fresh or thawed, cleaned
6 garlic cloves, finely crushed
4 cm fresh ginger, grated
Juice of 3 limes and finely grated zest of 1 lime
60 ml vegetable or olive oil
1 to 2 chopped piri-piri chillies, to taste
1 teaspoon sweet paprika, black pepper and salt to taste
2 tablespoons chopped fresh coriander
2 tomatoes and 1 cucumber for the salad
Rice, xima or cassava, to serve

Preparation

Keep prawns refrigerated. Rinse briefly with potable water, pat dry and lightly slit the backs of large shells.

Mix garlic, ginger, juice of 2 limes, oil, piri-piri, paprika, pepper and a pinch of salt. Reserve 2 tablespoons of clean marinade in the refrigerator.

Coat the prawns and marinate for 15 min in the refrigerator. Do not extend the acidic rest.

Preheat a grill or medium-hot embers. Clean and lightly oil the grate; wait for direct flames to subside.

Grill prawns for 3 to 4 min per side, turning once and brushing with clean marinade. Adjust for size until flesh is opaque and cooked through.

Remove from the heat, rest for 3 min and add zest, the last lime juice and coriander.

Serve with tomato-cucumber salad, rice, xima or cassava. Keep extra piri-piri on the side.