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Mozambique Prawns

Mozambique Prawns is a traditional Mozambican recipe for a classic dish of king prawns cooked in a lager and peri-peri sauce base with saffron and garlic. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Mozambique Prawns.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating:

Tags : Chilli RecipesSpice RecipesMozambique Recipes

This recipe originated in Colonial Mozambique during the 1920s, but it became so popular that it spread through Southern Africa in general. It's unusual as the prawns are cooked in beer — something that's common for beef and even pork, but very unusual for seafood.

The recipe itself is derived from the family recipe collection of a South African friend. I am editing the recipes for her and she has graciously allowed me to publish them on this website.

Ingredients:

1kg peeled king prawns
25g unsalted butter
1 tbsp olive oil
1 pinch of saffron threads
2 garlic cloves, finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 tbsp peri-peri sauce
150ml good-quality lager
juice of 1 lemon

Method:

Crumble the saffron threads into a cup or small, pour over 3 tbsp boiling water and set aside to infuse for 15 minutes.

Combine the butter and oil in a large, shallow, pan and heat until sizzling. Add the garlic and fry for 30 seconds then stir in the saffron infusion, peri-peri sauce and parsley. Add the larger and cook for 60 seconds before adding the prawns and lemon juice.

Reduce to a simmer and cook for about 15 minutes, or until the prawns are pink and cooked through. Serve hot, accompanied by boiled rice and a green salad.