Peri Peri

[Penga Penga]

Hello all. I wonder if anybody could post or pm me a good recipe for Peri peri sauce.Thanks

[ozwheels]

I used to have one which utilised lots of chilli's, old car batteries and dead dogs - Or was that skokian?? Sorry, I can't remember:crazy::crazy::crazy:

[pennymac]

My cousin has one he assures me is hte best ever...I'll try and get it for you.

[Patson]

please post it on here i wouyld be interested to....

[petals]

On the same track, (and I'm not wanting to de-rail the main thread at all) does any one have the basics to making peri peri prawns and or chicken a la Beira? Drool!!!!!!!!!!

[boards]

when Mullah picks his lip off the keyboard he will be able to provide answers to all things Peri Peri related, for the rest of you there is GOOGLE!

[Tricky Nicky]

Yep, Mullah's your man - but hey ho! :smiley13:

[joemac]

From the great interweb...

Ingredients:Servings:
3-4
3 -4 lbs shrimp, large, shells and head on (Mozambican prawns)
1 1/2 cups oil (your choice)
2 tablespoons lemon juice
2 tablespoons garlic, minced and crushed
1 teaspoon salt
4 -12 dried hot peppers (African peri-peri peppers are called for)
1 teaspoon paprika
Change Measurements: US | Metric
Directions:
Prep Time: 25 mins
Total Time: 35 mins
1 Wash the prawns/shrimps and pat dry. Cut open the backs and remove the dark vein. Kitchen scissors work best. Do not remove the shells. Then cut down gently and slightly butterfly the prawns.
2 The oil: start the day before, which is best. (Even the week before!)
3 You may need to remove seeds from the dried peppers, and then chop them up. Regulate the heat by using more or less!
4 Heat the oil gently, do not boil. Use groundnut or sunflower oil, not olive.
5 Add all the other ingredients except the prawns. Don't boil. Take off heat, cool, and save in a clean bottle.
6 Steep as long as you have time. The oil should colour to a pleasant reddish colour.
7 To cook, either put the prepared prawns in a large bowl, add the oil, stir well, and let marinade for 30 minutes up to 3 hours, in the fridge.
8 Bake or grill in a hot oven -- 350 deg F/180 deg C, or use your oven grill. Do NOT overcook: they turn pink when done.
9 Scoop up with a slotted spoon so the oil drips off, and you can also briefly drain them on scrunched-up kitchen paper.
10 Serve in a heap on a hot platter -- with plenty of wet cloths for hands and dipping bowls for fingers! Usually served with rice and some kind of fresh bread. This is not a dish for dainty eating. Use your hands.
11 Immensely popular in Maputo, where most of us will find out way to the famous old Costa do Sol restaurant on the sea, a few kilometres up north from Maputo, and order peri-peri prawns -- !



Read more: http://www.food.com/recipe/mozambican-peri-peri-prawns-305219#ixzz1DLNxNOYp

[petals]

Obrigado Joe!!!!!! :smiley20::smiley20:

[Penga Penga]

Thanks Joe will give it a go and let you know...cyo

[joemac]

http://www.globalgourmet.com/food/cookbook/2010/portuguese-table/piri-piri.html#axzz1DLgw3iXB