Our appreciation of peri-peri prawns comes from Mozambique, where these shellfish are cooked in the traditional Portuguese style.

　　

Ingredients

Makes 3-4 servings

　　18-24 large prawns (large shrimp)

　　200 g (3/4 cup) butter

　　10 ml (2 teaspoons) crushed garlic

　　30 ml (2 tablespoons) lemon juice

　　30 ml (2 tablespoons) peri-peri sauce (recipe below)

　　salt, milled black pepper

　　

PERI-PERI SAUCE

50 g (1 1/2 ounces) red chillies, very finely chopped

　　5 cloves garlic, crushed

　　500 ml (2 cups) olive oil

　　pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)

　　

PERI-PERI SAUCE

Step 1

Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.

　　

Step 2

Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.

　　

Step 3

Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)

　　

Step 4

Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

　　Reprinted with permission from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman ©1998 S&S Publishers