Many of you should be familiar with Nando’s – A popular franchise of restaurants specializing in a fiery Portugese special called Peri Peri Chicken, essentially a grilled chicken with a spicy Peri Peri* glaze made with fresh chilli, lemon, lime and the likes. Boy, how delish does that sound?
Unbeknownst to most people, the Portuguese also love their Peri Peri Prawns. I mean, if that sauce is so good why not just lather it on other delicious things as well? And so I did… The fire of the tangy Peri Peri glaze goes perfectly with the sweetness of the fresh king prawns – Quite a good match I would say.
*Peri Peri – You might also know it as Piri Piri, or Pili Pili.
Ingredients for Peri Peri Prawns: Serves 2-3
Peri Peri Prawns
1 tablespoon vegetable oil
1 clove garlic, minced
Spring greens stalks, diced (purely optional)
150g fresh king prawns, cleaned, de-veined and deshelled. Leave the shells on if you’re fine with peeling the shells off while eating later!
1 cup Peri Peri sauce. I used the ready-made one, but why not make your own? More on this later
Step-By-Step: Peri Peri Prawns
Let the prawns soak in the marinade for as short as 30 minutes, as long as 2 hours. The prawns need to absorb as much flavour as possible! Refrigerate when marinating, to prevent the prawns from turning bad at room temperature.
At medium-high setting, heat up pan and vegetable oil. Throw in minced garlic when it’s hot.
And the spring green stems. I used them only because I wanted some colour in the dish. Feel free to replace it with colourful bell peppers and fresh pineapple cubes – A lot more colourful and more authentic as well. Stir-fry until fragrant.
Then the prawns. Cook for a nifty 5 minutes – You don’t these babies overcooked!
And there you go, perfectly cooked Peri Peri Prawns, or PPP as I crudely call it.
Note: It’s a regret that I am not making my own Peri Peri marinade from scratch – I think it’d taste even more fantastic than store-bought ones (I bought mine from a supermarket). I promise to make my own and post the recipe on TummyTroll here if I’m successful! Stay tuned :)
Posted by #phangchewfat