Fiery Passionfruit Prawns
Burn for me baby. Prawns paired with piri piri chillies to tingle the lips and passion fruit juice for sticky nectar sweetness; it’s the perfect dish to inspire your next tropical getaway.
// Get ready to cook:
1. Toss prawns in bicarb (keeps them juicy); leave for 15 mins. Pat dry with kitchen towel.
2. Heat pan on medium-high heat. Add 1 Tbsp oil. Add prawns; sear for 45 secs - 1 min per side till just turned pink. Remove to plate.
3. In same pan add Mozambican Coconut Piri Piri, passion fruit juice and chopped tomatoes; heat and stir to reduce liquid by half.
4. Return prawns and add coriander to warm through.
5. Serve with crusty bread and green salad.
5 Tbsp (75g) Mozambican Coconut Piri Piri
¼ tsp Bicarbonate of Soda
160g Large Raw Peeled Prawns
75ml Passion Fruit Juice
1 tin (400g) Chopped Tomatoes
Handful Fresh Coriander (chopped)
The Power of pH
Bicarbonate of soda, as an alkaline ingredient, raises the pH of the prawns. This means the browning (Maillard reaction) and resultant development of complex flavours happens faster. In addition, it gives the prawns a nice crispy texture. The power of science for the good of food!
Share this recipe with other Foodies
Mozambican Coconut Piri Piri
Mozambican Coconut Piri Piri captures the essence of Mozambique, an East African coastal nation, whose culinary culture has also been influenced by its Portuguese colonial past. It is inspired by the iconic Piri Piri restaurant in Maputo city, a simple unpretentious eatery which has served locals its signature grilled piri piri chicken for decades.
About this dish:
Cooking Equipment Needed: 1 Frying Pan
How to Serve: Crusty bread and green salad
Make It Your Own: If you’re looking for that true beachside experience, it’s best to use whole shell-on prawns – heads and all! Shell-on prawns have much more flavour; the shells also act as heat buffers, making them more difficult to overcook. Just sear them for slightly longer than peeled prawns (roughly 1½ mins per side).