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Prawns Mozambique With Piri Piri Sauce Recipe

Prawns Mozambique

This is a California-fusion version of the Prawn dinner famous in Mozambique.

Take the largest size prawns (shrimp) you can get, like those 8-to-the-pound monsters, and butterfly them down the back. Grill them on the barbecue with very garlicky butter then serve with the following, oven-fried potatoes, a big green salad and lots and lots of cold beer.




With rubber gloves, cut the peppers into quarters lengthwise and remove the seeds and internal ribs. Put them into a small saucepan with the lemon/lime juice, COVER and bring to a boil. AT ARM’S LENGTH pour the peppers and juice into a blender, add the coconut milk, cilantro, sugar, soy sauce and the salt and liquefy TIGHTLY COVERED. Let cool. Use half the mixture as a marinade for game birds or chicken (marinate 1-2 hrs. in the refrigerator) or shellfish (1/2 hr.). Add the oil to the remainder and use as a basting sauce while barbecuing. Serve over piles of sticky rice and use the basting sauce to flavor the rice . . . carefully.


Note: I know that the ingredients look horrendous but the coconut milk modifies the fire of the peppers considerably. Still, this is no sauce for the weak at heart or tender of stomach. We love it!


  1. hentaihasm.com on July 7, 2017 at 12:26 am

    The recipe seems to ask you to use all the peri peri sauce, doing this will give you more of a prawn soup.

    • Bwana-Walt on July 13, 2017 at 3:54 am

      Not really. You just baste the prawns as they are broiling and then use the remainder of the sauce as a topping for a side dish, like pommes frites or rice. I’d just serve it on the side in a sauce dish and let your friends put it where they choose. Thanks for your comment!


  2. 1Oldbear on July 13, 2017 at 3:46 am

    Of course, it’s a lot easier to just order a bottle from B’Wana Walt. Saves burning your fingers on the peppers, too.

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