Prawns Peri Peri Mozambique – a delicious recipe with prawns, extra virgin olive oil, rice, peri peri oil, onions, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
2
Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
3
Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.
1220
kcal
Calories
24
g
Fat
220
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 24 prawns (twelve count shrimp substitute), 1/4 cup extra virgin olive oil, 4 cups of cooked savory rice, 2 tablespoons peri peri oil (Palm oil infused with hot red peppers for at least 1 week), and more.
Yes, Prawns Peri Peri Mozambique falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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