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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


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