Mozambican Peri-Peri Prawns (Shrimps)
A delicious, spicy, fresh and healthy summer dish made with a home-made peri-peri sauce, prawns and rice salad.
Ingredients
- 125g dry whole-grain basmti rice
- 800g (1.7lb or approximately 20 extra-large) defrosted tiger prawns (whole - with the tail and head - frozen weight = 1Kg/ 2.2lbs)
- 150g (1 cup) peas, defrosted
- 2 tbsp unsalted butter, melted (for the rice salad)
- 130g (1/2 cup) peri-peri sauce (see recipe below)
- 2 tsp ghee/ unsalted butter for frying
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 4 lemons
- 100g (3/4 cup) raw, unsalted cashews
- 1/4 tsp salt
- 2 spring onions, sliced
- 20g (1/3 cup) flat-leaf parsley, finely chopped
- 2 cloves garlic, minced
- Zest of 1/2 lemon
Instructions
1. For the rice salad: boil the rice as per instructions, then cool. In a bowl, add the cooled rice, peas, parsley and spring onions and stir well. For the dressin mix the lemon zest, garlic, vinegar, 2 tbsp melted butter, salt, olive oil, smoked paprika and juice of 2 lemons, stir well and pour over the rice salad, then mix well.
2. For the prawns: devein the prawns/ shrimps and butterfly them. You do this by cutting the top part of the shell from the head to the tail, then remove the brown string, rinse, then cut down the flesh of the tail (from head to tail through to the bottom to split the tail in half), and place on a paper towel to dry. Fry in melted ghee/butter and peri-peri sauce (please see recipe) for 2 minutes per side (until the prawn turns pink). You may need to do this in batches.
If you are cooking the prawns on a barbecue/ braai, place the prawns in a dish, pour over the peri-peri sauce and then grill on the barbecue for 2 minutes per side.
3. Serve with the rice salad and extra peri-peri on the side with lemon wedges.
Notes
If you are looking for interesting and delicious ways to eat seafood, try this fresh and zesty Mozambican peri-peri prawn recipe. This is the perfect summer dish, which can be cooked on the stove or on a barbecue.
Approximate micronutrient info per serving:
**Vitamins**
B1 (Thiamine) - 0.0 / 1.1 mg (3%)
B2 (Riboflavin) - 0.1 / 1.1 mg (6%)
B3 (Niacin) - 0.5 / 14.0 mg (3%)
B5 (Pantothenic Acid) - 0.2 / 5.0 mg (3%)
B6 (Pyridoxine) - 0.2 / 1.3 mg (12%)
B12 (Cobalamin) - 0.0 / 2.4 µg (0%)
Folate - 21.2 / 400.0 µg (5%)
Vitamin A - 121.4 / 700.0 µg (17%)
Vitamin C - 52.6 / 75.0 mg (70%)
Vitamin D - 0.3 / 600.0 IU (0%)
Vitamin E - 1.4 / 15.0 mg (9%)
Vitamin K - 6.4 / 90.0 µg (7%)
**Minerals**
Calcium - 15.0 / 1000.0 mg (2%)
Copper - 0.0 / 0.9 mg (4%)
Iron - 0.5 / 18.0 mg (3%)
Magnesium - 9.3 / 320.0 mg (3%)
Manganese - 0.2 / 1.8 mg (9%)
Phosphorus - 20.5 / 700.0 mg (3%)
Potassium - 136.3 / 2600.0 mg (5%)
Selenium - 0.4 / 55.0 µg (1%)
Sodium - 739.3 / 1500.0 mg (49%)
Zinc - 0.2 / 8.0 mg (2%)
% RDA based on an adult female
Nutrition Information:
Yield: 4 Serving Size: 360gAmount Per Serving: Calories: 560kcalTotal Fat: 28gNet Carbohydrates: 26.5gFiber: 5.9gProtein: 50.8g
