Peri-peri prawns

Name: Peri-peri prawns
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Afrique du Sud
Ingredients: 600 g raw peeled and deveined prawn meat; 25 g oil; 20 g butter; 12 g garlic; 50 ml lemon juice; 3 g paprika; 2 g ground chili, reduce according to strength; 10 g parsley; 2 g salt

🌶️ Peri-peri prawns belong to a regional culinary space marked by Lusophone influences, particularly Mozambican.

Ingredients

600 g raw peeled and deveined prawn meat
25 g oil
20 g butter
12 g garlic
50 ml lemon juice
3 g paprika
2 g ground chili, reduce according to strength
10 g parsley
2 g salt

Preparation

Dry the prawns and check for dorsal vein removal. Mix minced garlic, paprika, chili, salt, oil, and half of the lemon juice.

Coat the prawns, cover, and let rest for 20 minutes in the refrigerator, not on the countertop.

Heat a large pan. Cook the prawns in one or two batches, about 2 to 3 minutes per side depending on their size. The flesh will become opaque; do not overcook until rubbery.

Add the butter at the end of cooking. Swirl the pan to coat the prawns; add the remaining lemon juice and parsley off the heat.

Serve immediately with the cooking juices. If a raw marinade is added to the pan, cook it thoroughly before serving.