Mozambican Peri-Peri Sauce for Shrimps and Prawns
- Reviews 1
Ready In: 8 mins
Yields: 3/4 cup
Ingredients
- 2 -4 tablespoons hot peppers, crushed, dried (chop up fresh peppers, as much as you like, if you have them)
- 2 tablespoons garlic, pungent, finely chopped
- 1⁄2 cup oil
- 1 1⁄2 fluid ounces lemon juice, fresh (1/8th cup, can use up to 1/4 cup)
- 2 teaspoons salt, flaky (or 1 teaspoon kitchen salt)
Directions
- First method: simply whisk all ingredients together, and leave to infuse.
- Second method: put in a blender, and process until smooth.
- This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns).
- If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.
- This sauce wll also keep for months in the fridge.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off