Mozambican Peri-Peri Prawns

Ingredients:

• Olive Oil: As need for instructions
• Lemon Juice: As need for instructions
• Prawns: 1 kg of Black Tiger Prawns (approximately 16-20)
• Ground Black Pepper: To taste
• Oil: For frying

Instructions

In the Kitchen

You will require Peri-Peri Sauce.

1. Begin by removing the heads and shells of the prawns and de-veining them.
2. Rinse the prawns under cold, running water, pat them dry and season as desired.
3. Heat oil in a wok over high heat. Once hot, fry the prawns in batches until they are cooked. Prawns cook rapidly, typically within one to two minutes, turning a lovely pale pink when finished. Use a slotted spoon to remove and let hem drain on paper towels.
4. Serve the prawns warm or at room temperature alongside Peri-Peri Sauce.

Preparation time: 15 minutes