Mozambican Style Prawns


  • 1 kg large Prawns, de-veined and shell on
  • 40ml sunflower oil
  • 1 onion, finely chopped
  • Pinch of salt
  • 2 green chillies, sliced
  • 30ml freshly crushed garlic
  • 100g butter
  • 200ml boiled water
  • 1 chicken stock cube
  • Juice of half a lemon
  • 30ml hot peri-peri sauce
  • Black pepper, to season prawns
  • 60ml fresh coriander, chopped


  1. Heat the sunflower oil in a 30cm gourmet roaster.
  2. Add the chopped onion with a pinch of salt.
  3. Sauté the onion until pale golden.
  4. Add the green chilli and garlic.
  5. Fry for a few seconds.
  6. Stir the butter into the onion and once the butter melts, add the prawns.
  7. Turn up the heat to highest setting.
  8. Gently stir the prawns, pour in the stock.
  9. Add the peri-peri sauce and lemon juice.
  10. Simmer until the tails start to curl and the sauce thickens slightly.
  11. Switch off the heat.
  12. Season with black pepper
  13. Add the chopped coriander.
  14. Serve with crusty bread to mop up the sauces.