About this Dish
Prawns in a spicy coconut and piri piri sauce, showcasing the Indian Ocean coast.
History & Origin
Mozambique's long Indian Ocean coastline made prawns a defining ingredient, this dish blending Portuguese technique with African chili heat and coconut milk.
IngredientsServes 2
🦐Large raw prawns, 800g peeled and deveined, tails on
🥥Coconut milk, 400ml full-fat
🌶️Piri piri chillies (or bird's eye chillies), 4-6 finely chopped
🧄Garlic cloves, 6 minced
🍋Lemon, juice and zest of 1
🧅White onion, 1 large finely diced
🫒Olive oil, 3 tablespoons
🧈Butter, 2 tablespoons
🌿Fresh coriander, a generous handful roughly chopped
🧂Salt and black pepper, to taste
Method
1
Season the prawns with salt, pepper, half the minced garlic, lemon zest, and half the lemon juice. Leave to marinate for at least 20 minutes in the fridge.2
Heat the olive oil and butter together in a large wide pan over medium-high heat. Add the onion and cook for 5-6 minutes until softened and lightly golden.3
Add the remaining garlic and all the piri piri chillies to the pan and cook for 2 minutes, stirring constantly so the garlic doesn't burn. You want everything fragrant and sizzling.4
Pour in the coconut milk and stir well to combine, scraping up any bits from the bottom of the pan. Let the sauce simmer for 5 minutes until it thickens slightly.5
Add the marinated prawns in a single layer and cook for 2-3 minutes per side, just until they turn pink and curl. Do not overcook or they will become rubbery.6
Squeeze in the remaining lemon juice, taste the sauce and adjust salt and chilli heat to your liking. Scatter generously with fresh coriander and serve immediately with crusty bread or white rice to soak up the sauce.7
Scatter generously with fresh coriander and serve immediately with crusty bread or steamed white rice to soak up every drop of that sauce.User Reviews
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