Chef Jack takes us to Mozambique and shows us how to make his Mozambican Piri Piri shrimp. Piri Piri is a traditional flavour of Mozambique and adds a delicious kick to any meal.
- 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
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.
- 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.
- 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.