Coconut & Peri Peri Prawns // Mozambique Style!
Recipe Information
Coconut & Peri Peri Prawns
Cultural Context
Mozambique's coastal cuisine is known for its vibrant flavors and use of fresh seafood, heavily influenced by Portuguese cooking. Coconut & Peri Peri Prawns highlight the region's abundant seafood and the fiery peri peri chili, often used in local dishes. This dish embodies the spirit of sharing and celebration, commonly enjoyed during family gatherings and festive occasions. Today, it has gained popularity beyond Mozambique, inspiring variations in coastal regions around the world.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: coconut cream diluted with water
Light coconut milk reduces calories while maintaining flavor.
peri peri sauce
🥗Healthier: homemade chili sauce
💰Cheaper: hot sauce
Homemade chili sauce can be adjusted for spice and cost.
fresh prawns
🥗Healthier: tofu
💰Cheaper: frozen prawns
Tofu is a lower-calorie protein alternative.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
Clean the Argentinian prawns by cutting them open and removing the poopy vein.
Chop the prawns' heads and use them for stock.
Roughly chop carrots and leek, and chop one white onion.
Split one whole garlic bulb in half, chop one side finely and leave the other side roughly chopped.
In a pan, add vegetable oil and flavor it with finely chopped garlic over medium heat.
Add prawn shells to the pan and sear until they get color.
Add the chopped vegetables and sear until they get color as well.
Add a squeeze of tomato paste and diced garlic to the pan.
Deglaze the pan with white wine and cook off the alcohol.
Add the prawns to the pan when the vegetables release water.
Season with smoked paprika, salt, and mixed herbs, then add water to cover.
Reduce heat and cook the prawn bisque for one hour.
For coconut rice, in a saucepan, combine 2 cups of water, 1 cup of coconut milk, and 2 cups of jasmine rice.
Add a pinch of salt and bring to a boil, then simmer until liquid is absorbed.
Strain the prawn bisque after cooking and reduce for another 10-15 minutes.
Add fresh lime juice, black pepper, and Peri Peri sauce to the bisque.
Stir in about half a cup each of coconut milk and double cream to the bisque.
Heat oil in a frying pan and sear the prawns, seasoning with salt and dried chili.
Add finely chopped garlic and butter to the prawns, then squeeze fresh lemon juice and add dry white wine.
Cook off the alcohol and serve with Portuguese rolls.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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