Peri peri king prawns and mussels

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Peri peri / piri piri / pilli pilli

The above names have the same meaning (pepper) and are used interchangeably.

Peri Peri sauce was originated in Africa. Mozambique to be precise, but it also common in South Africa. The famous sauce made its way to Europe after 2 Portuguese explorers in Mozambique discovered the sauce and fell in love with it. The sauce was bought back to Portugal and distributed across the regions.

Do love some Peri Peri sauce myself and decided to use it to make a quick pan filled with mussels and king prawns which went down a treat. The recipe is once again very easy to follow and relatively quick to make.

You can choose to have this as a side , a starter or a main to eat with rice, potatoes or even a salad.

Ingredients

  • 500g King prawns (with shell on)

  • 500g Cooked mussels

  • 1 Brown onion (finely diced)

  • 4 Cloves of garlic (crushed)

  • 2 Birdseye chilli peppers

  • 1 Lemon

  • 1tsp Rock salt

  • 1tsp Paprika

  • 1tsp Chilli flakes

  • 1tsp Dried parsley

  • 2 Tablespoons olive oil

Preparation

  1. To a heated and oiled pan add the crushed garlic and diced onions. Cook until the onions have become translucent.

  2. Finely chop the Birdseye chilli peppers and add to the pan along with the paprika, parsley, salt, chilli flakes and rock salt.

  3. Squeeze the juice of a whole lemon, add 1/2 a cup of water and allow the sauce to cook for 5 minutes.

  4. Lastly add the king prawns and mussels to the sauce and allow it to cook for another 5 minutes.

  5. Once fully cooked, serve with some toasted ciabatta.

Nancy OdogwuComment