STREAMING NOW: The Layover

Prawns Peri-Peri

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“Taken from epicurious .com and posted for ZWT. "Our appreciation of peri-peri prawns comes from Mozambique, where these shellfish are cooked in the traditional Portuguese style." Cook/prep time DOES NOT include time for sauce to 'age'. According to the recipe, 2 weeks is the optimal time for this flavorful sauce to age. You will not use all of the sauce made, for this recipe; there will be leftover sauce, for next time!”
READY IN:
30mins
SERVES:
4
YIELD:
4 entrees
UNITS:
US

Ingredients Nutrition

Directions

  1. PERI-PERI SAUCE.
  2. **Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.**.
  3. Slit prawns down their backs and devein.
  4. Leave heads on, or remove them if you prefer.
  5. Depending on the size of your frying pan, cook them in one or two batches.
  6. Heat the butter gently and add the garlic and lemon juice.
  7. Don't let the garlic burn.
  8. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.).
  9. Sizzle for 4-5 minutes, turning frequently, until cooked.
  10. Season with salt and pepper and tip into a warm serving bowl.
  11. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

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