📝 About This Recipe
Transport your taste buds to the coast of Mozambique with these vibrant, fire-grilled prawns. This dish marries the smoky char of the grill with a homemade peri-peri sauce that is bold, tangy, and unapologetically spicy. It's a celebration of succulent seafood and the legendary African Bird's Eye chili, creating a sensory experience that is both sophisticated and rustic.
🥗 Ingredients
The Prawns
- 20-24 pieces Colossal Tiger Prawns (shell-on, butterfly-cut and deveined)
- 2 tablespoons Olive Oil (for coating)
- 1 teaspoon Sea Salt (flaky variety preferred)
Signature Peri-Peri Sauce
- 2 Red Bell Pepper (roasted and deseeded)
- 6-10 African Bird's Eye Chilies (depending on heat preference)
- 6 Garlic Cloves (peeled and smashed)
- 2 tablespoons Smoked Paprika (high quality)
- 1 tablespoon Fresh Oregano (finely chopped)
- 1/4 cup Red Wine Vinegar
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Extra Virgin Olive Oil
- 3 tablespoons Unsalted Butter (melted, for basting)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the prawns by using kitchen shears to cut through the back of the shell from the head to the tail. Use a small knife to devein them, then gently press them flat to 'butterfly' them. This allows more surface area for the sauce.
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2
Rinse the prawns under cold water and pat them extremely dry with paper towels. A dry prawn ensures a better sear and prevents steaming.
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3
To make the sauce, place the roasted bell peppers, bird's eye chilies, garlic, smoked paprika, oregano, vinegar, and lemon juice into a blender or food processor.
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4
Pulse the mixture until roughly combined, then slowly stream in the extra virgin olive oil while blending until the sauce is smooth and emulsified.
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5
Taste the sauce and season with salt. Reserve half of the sauce in a small bowl for serving, and mix the other half with the melted butter to use as a basting liquid.
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6
Place the prawns in a large bowl, toss with 2 tablespoons of olive oil and sea salt, then brush the flesh side generously with the peri-peri basting sauce.
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7
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
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8
Place the prawns on the grill, flesh-side down first. Grill for 2-3 minutes until you see distinct char marks and the edges begin to turn opaque pink.
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9
Flip the prawns onto their shells. Brush the flesh side again with more of the peri-peri butter mixture.
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10
Grill for another 2 minutes. The shells will turn bright red and protect the delicate meat from drying out while infusing it with a smoky aroma.
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11
Once the meat is firm and opaque throughout, remove the prawns from the grill immediately to avoid overcooking.
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12
Arrange the prawns on a warm platter, drizzle with a little extra fresh sauce, and scatter the chopped cilantro over the top.
💡 Chef's Tips
Always keep the shells on! They act as a heat shield and hold the juices inside for a much more succulent result. If you cannot find African Bird's Eye chilies, Thai Bird's Eye chilies or Habaneros (used sparingly) are excellent substitutes. For maximum flavor, let the peri-peri sauce sit in the fridge for 24 hours before using to allow the spices to bloom. Avoid over-marinating the prawns in the sauce; the acidity in the vinegar and lemon can 'cook' the delicate seafood if left for more than 30 minutes. Use a grill basket if your prawns are on the smaller side to prevent them from falling through the grates.
🍽️ Serving Suggestions
Serve alongside a pile of fragrant coconut lime rice to soak up the extra spicy sauce. A side of grilled corn on the cob rubbed with lime and salt complements the smokiness perfectly. Pair with a crisp, chilled Chenin Blanc or a cold Portuguese Lager to cut through the heat. Provide plenty of crusty bread or 'Pao' rolls for mopping up the peri-peri butter from the plate. A cooling cucumber and red onion salad provides a refreshing contrast to the spicy chilies.