Mozambican Peri-Peri Sauce for Shrimps and Prawns

Recipe by Zurie
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READY IN: 8mins
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup oil
  • 1 12
    fluid ounces lemon juice, fresh (1/8th cup, can use up to 1/4 cup)
  • 2
    teaspoons salt, flaky (or 1 teaspoon kitchen salt)
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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.
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