Mozambican Peri-Peri Sauce For Shrimps And Prawns

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   First method: simply whisk all ingredients together, and leave to infuse.

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   Second method: put in a blender, and process until smooth.

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   This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns).

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   If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.

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   This sauce wll also keep for months in the fridge.

* Per serving · 4 servings · Values may vary.

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