Piri piri is a Portuguese chili sauce. This dish is best eaten as an appetizer paired with wine or beer. It is also a good idea to grill the shrimp instead of sautéing it. The spiciness gives the sweet shrimp a zing.
6 long red chili
1 garlic clove, finely chopped
1 tablespoons paprika
3 tablespoons white wine vinegar
100ml sunflower oil
24 green prawns, peeled and deveined
2 tablespoons basil leaves
Lime or lemon wedges, to serve
Salt and pepper to taste
Roast the chili in a preheated oven at 180C for 10 minutes or until browned. Chop it and remove the seeds if desired.
Heat the oil in a medium sized saucepan over medium heat. Sauté the garlic, paprika and the roasted chili in oil for one minute or until it becomes fragrant. Add the vinegar and season it with salt and pepper.
Place the heated chili and spices in a food processor and blend it for 30 seconds or until smooth.
Heat the sauce in the saucepan and then add the prawns. Cook it for 3-5 minutes until the shrimps turn pink. Add the herbs and lightly toss. Serve warm with lime wedges.
Photo Courtesy Of: Seph Swain