- 3 tablespoons oil (olive oil or vegetable oil)
- 1 or 2 red hot red chile peppers (called peri-peri in southern africa), cleaned and chopped—and/or—one spoonful of red pepper flakes
- juice of 1 lemon and/or a spoonful of cider vinegar or wine vinegar
- 1 clove garlic, minced
- 1 small onion, finely chopped (optional)
- spoonful of parsley or cilantro, chopped
- 2 dashes of salt
- several prawns; the larger the prawns, the better — cleaned, de-veined, tails left on
- In a glass or nonmetallic bowl, mix all the ingredients except the prawns.
- Before adding the prawns, pour about half of the mixture into another bowl or jar to reserve for use as a sauce.
- Some people prepare the marinade a day or two in advance so as to allow it to age in the refrigerator before use.
- Add the prawns to the remaining marinade, turn and toss them gently to make sure they are covered.
- Marinate for at least a few hours or longer (be careful not to get the hot pepper mixture in your eyes).
- Remove the prawns and set them aside.
- Pour the used marinade into a pan and quickly bring to a boil on the stove.
- Thread the prawns on skewers, if desired.
- Cook the prawns on a charcoal grill over glowing coals (or in the oven under the broiler if grilling is impossible), turning once and basting with the cooked marinade.
- Depending on their size, cooking times will vary—a few minutes per side, more or less.
- Be careful not to overcook.
- Serve immediately with the reserved sauce for dipping.
- Another way to cook Mozambique's famous prawns is called Prawns Naçionale and is made by marinating the prawns in beer, bay leaf, cilantro, butter, lard, lemon juice, salt, and, of course, peri-peri.
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