Mozambican Piri Piri Shrimp

Ingredients:

• 300g prawns

• 100g red chillis (mixed variety)

• 4 garlic cloves

• 2 lemons

• 1 tbsp smoked paprika

• 1 tbsp olive oil

• ½ papaya

• ½ mango

• 2 limes

• 15g coriander

• 150g rice

Method

1. Finely shop your papaya, mango, and coriander. Squeeze in the lime, and stir. The salsa is ready to serve immediately or can be kept in the fridge for 2 days.

2. Add 200ml water to your rice, and bring to the boil on a high heat. Once you’ve reached a boil, allow the level of water to reach the level of the rice. Stir, add a lid, and leave on the lowest possible heat for 10 minutes. Turn the heat off and leave for another 10 minutes. Your rice will be perfectly cooked; fluffy but not mushy.

3. For the piri piri prawns, add the red chillis, garlic cloves, lemon juice, smoked paprika and olive oil to a blender, and mix thoroughly. Add to the prawns, and cook immediately if hungry - or leave to marinate until you can. Cook in a large pan on a very high heat, until the prawns are just cooked through. Serve alongside the rice and the salsa. The smokey, sour and spicy prawns go wonderfully alongside the sweet salsa - a simple dish with a superb balance of flavours.