TMM: Piri-piri prawns
This recipe is an easy bake in the oven adaptation of the recipe now made famous in Mozambique. This is a real festive treat with just enough heat to spice up the festivities!
1kg prawns cleaned and deveined
2 red chillies, deseeded and finely chopped
1 clove garlic finely grated
1t sea salt flakes
2T smoked paprika
juice of a large lemon
1/4 cup extra virgin olive oil
1/2 cup melted butter
1 bay leave
1T tequila (optional to add to the marinade)
freshly ground black pepper
Finely chopped fresh parsley to garnish
extra lemon juice
Preheat the oven to 180C. Mix the chillies, garlic, salt, paprika, lemon juice, hot melted butter and olive oil until well blend. Coat the prawns and leave to marinade for an hour if you have the time.
Place in a glass baking dish, add the bay leaf and cook at 180C for 8-10 minutes until the prawns and pink and cooked through. Season with freshly ground pepper and fresh parsley. Serve with extra lemon or lime wedges.
1kg prawns cleaned and deveined
2 red chillies, deseeded and finely chopped
1 clove garlic finely grated
1t sea salt flakes
2T smoked paprika
juice of a large lemon
1/4 cup extra virgin olive oil
1/2 cup melted butter
1 bay leave
1T tequila (optional to add to the marinade)
freshly ground black pepper
Finely chopped fresh parsley to garnish
extra lemon juice
Preheat the oven to 180C. Mix the chillies, garlic, salt, paprika, lemon juice, hot melted butter and olive oil until well blend. Coat the prawns and leave to marinade for an hour if you have the time.
Place in a glass baking dish, add the bay leaf and cook at 180C for 8-10 minutes until the prawns and pink and cooked through. Season with freshly ground pepper and fresh parsley. Serve with extra lemon or lime wedges.
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