We just don’t get it. You guys in the USA, New
Zealand and other places simply cook up the shrimps (we call them
prawns) and hope for the best.
Why spoil such a great meal that way? They taste -
well - damn awful. Unlike you guys, we cannot convince ourselves
that this is food for for a king. So, welcome to taste central.
Here’s how we do it in spectacular Mozambique - the
WARNING and DISCLAIMER :Once you’ve had prawns this way, there’s no
going back to boiled shrimps.
We have jackets and a support group.
What you need:
About 2 kilos (4 pounds) of nice big prawns.
Half a liter (one pint) of virgin olive oil
A scoop of butter
A liter of beer, preferably 2M or Laurentina
4 large lemons
1 teaspoon paprika
Lots of fresh garlic
Peri-peri (or fresh chilli)
a large metal frying pan
A hot fire
Cut the prawns open from the back to the belly
with a pair of small, sharp scissors
Remove the thin, dark vein that runs from the
head to the tail
Open the prawns like a butterflied fillet and
grill them flesh side down
Make a marinade with the beer, garlic, paprika,
peri-peri and lemon juice
Pour it over the cleaned prawns and leave in a
cool place for 2 hours
Heat up the large pan over the fire
Pour in enough olive oil to cover the base about
2 mm deep and add the butter
Lay the prawns one by one open side down into
the olive oil
Fry for 3 minutes
Remove and add some deep-fried potato wedges
Generously squeeze fresh lemon over the prawns
Season with salt and ground black pepper.
Dish up with rice or pau (Mozambican bread) and
stand to the side to avoid the stampede
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