Mozambique Piri-piri Prawns
Sizzling prawns with a kick of heat from Mozambique, paired perfectly with a rich and creamy Amarula cashew nut butter.
- Preparation time
20 mins - Cooking time
15 mins
- Ingredients
- Method
- 4 Garlic cloves, chopped
- 2 Fresh red chillies, chopped
- 1tbsp chilli flakes
- 1 lemon, juiced and zested
- 1tbsp smoked paprika
- 50ml olive oil
- 20ml red wine vinegar
- 400g large raw prawns, cleaned
- 1tbsp coriander leaves
- 1tbsp sea salt and black pepper (for seasoning)
- For the cashew nut butter:
- 400g Cashew nuts
- 2tsp vanilla extract
- 1tbsp Amarula Cream Liqueur
- Pre-heat the oven to 180°C.
- Place the tray of cashews in to bake for about 10 minutes until golden brown.
- Remove from the oven and allow to cool.
- Once cool, place in a food processor with the vanilla extract and blend for about ten minutes, until the mixture has a smooth and creamy consistency.
- Remove from the food processor, place into a bowl, cover and set aside.
- Place the garlic, fresh chillies, chilli flakes, lemon zest and juice, smoked paprika, olive oil and vinegar in a food processor and blitz until smooth.
- Alternatively place the ingredients in a bowl and use a hand blender to blend until smooth.
- Pour the sauce over the prawns and season with salt and pepper.
- Allow to marinade for half an hour.
- Cook on a grill over a hot fire (barbecue style) turning the prawns after two minutes and cooking until just pink and cooked through.
- Alternatively heat a griddle pan and heat until the pan is smoking, add the prawns.
- Turn the prawns after two minutes and cook until just pink and cooked through.
- Squeeze fresh lemon juice over the prawns and serve with the cashew nut and Amarula butter.
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