So if you have seen some of my earlier posts, you would know I really enjoy cooking with seafood; I could eat fish all day if I had the chance to. Well, for those who love seafood as much as I do, this spicy peri peri prawns recipe is going to be one of your favorite recipes for prawns ever.
Peri Peri or piri piri sauce is a pepper sauce that is popular in the southern part of Africa. Its commonly used as a marinade for protein, but sometimes I use it as a hot sauce. As a lover of spicy food myself, I make my peri peri sauce quite spicy, but the heat level is totally adjustable. I served my peri peri prawns with a Moroccan inspired rice salad (recipe coming soon), that was pretty mild, so the heat balanced out.
Thanks to my friends Joyce and Anne who helped me eat these prawns; if I was left alone, I would have eaten it all by myself, and that is definitely not healthy. So what’s your favorite way to eat prawns? Also do you think prawns and shrimp are the same thing?
Spicy Peri Peri Prawns
- 1 red bell pepper
- 6 red birds eye chillis adjust to suite your preferred heat level
- 8 cloves garlic
- 1/2 cup extra virgin olive oil
- 3 tbsp red or white wine vinegar
- 1/2 tsp smoked paprika
- 2 tsp salt
- 1 pound of cleaned shell on tiger prawns
- Lightly char the red bell pepper on an open flame, or under a broiler; place in a brown paper bag or in a sealed container to soften, then rinse off the charred skin under running water.
- Roast garlic in a 300F oven with about 1/2 a tsp of olive oil for 5 minutes and allow to cool.
- Blend red bell peppers, chilli, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.
- With about 1/2 a cup of the peri peri sauce, marinade the the prawns in a closed container in a refrigerator for at least 1 hr or over night.
- Allow the prawns to come to room temperature for about 1 hr before cooking.
- In a hot skillet, sear one side of the prawns and allow to cook for 5 minutes. turn over, and cook the other side for another 5 minutes.
- Serve hot with a suitable side dish or on its own with some extra peri peri sauce on the side.
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EstherAugust 13, 2015 at 11:22 am
wow! great. I’ll try this soon
John GreenfieldMarch 20, 2016 at 12:44 pm
Having spent 3 years going to the West African coast, the one dish I really enjoyed, and have never been able to source the recipe for is Palm Oil Chop. Have you ever heard of it ?
Ms. YumJune 6, 2016 at 7:50 pm
Hi John, I don’t think I have heard of palm oil chop before. Do you know if it goes by any other name? Also do you know of the other ingredients its made of.
SandyNovember 11, 2017 at 10:58 am
This was delicious! I added lemon zest to the sauce to brighten it a bit. Can’t wait to make this again.
LoisNovember 11, 2017 at 7:28 pm
That is awesome Sandy! I am glad you liked them.
Eric watsonDecember 31, 2018 at 11:26 pm
Made it tonight and it was great. Served it over lettuce to take the heat down slightly but great overall dish. Thanks for sharing it!
LoisJanuary 24, 2019 at 10:58 pm
I am so happy to hear that it worked out Eric!
Links ChithirayJanuary 30, 2023 at 5:06 am
This was a wow meal. My family rated it 12/10.
The peri peri sauce is a winner. I am going to try the same marinade with chicken.