Mozambican Piri Piri Prawns with Coconut Rice

⏱ 40 min · Serves 4

Bold, fiery and deeply aromatic, these piri piri prawns are marinated in a vibrant chilli-lemon sauce with garlic and smoked paprika, then grilled to charred perfection. Served alongside fragrant coconut jasmine rice, this dish brings the soulful coastal flavours of Mozambique straight to your table — impressive enough for a date night, easy enough to pull off on a weekday.

Per serving: 520 kcal · 36.0g protein · 52.0g carbs · 18.0g fat

Ingredients

• 600g raw king prawns, peeled and deveined, tails on
• 6 bird's eye red chillies, roughly chopped
• 5 garlic cloves, peeled
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 3 tbsp olive oil
• Juice of 2 lemons
• 1 tsp salt
• 1 tsp sugar
• 300g jasmine rice
• 400ml tin coconut milk
• 200ml water
• 1 tsp salt (for rice)
• 1 tbsp unsalted butter
• 2 spring onions, thinly sliced (to serve)
• Fresh coriander leaves (to serve)
• Lemon wedges (to serve)

Method

1. Make the piri piri marinade: blend the bird's eye chillies, garlic, smoked paprika, sweet paprika, oregano, olive oil, lemon juice, salt and sugar in a blender or small food processor until a smooth paste forms.
2. Reserve 3 tablespoons of the marinade for basting and drizzling later. Toss the prawns in the remaining marinade, cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavour).
3. While the prawns marinate, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. Place in a saucepan with the coconut milk, water and salt. Bring to the boil, stir once, then reduce heat to very low. Cover tightly and cook for 15 minutes.
4. Remove the rice from the heat and leave to steam, lid on, for 5 minutes. Fluff with a fork and stir in the butter.
5. Heat a griddle pan or grill to high heat. Thread the prawns onto skewers if preferred, or cook directly in the pan. Cook the prawns for 2–3 minutes per side, basting with the reserved piri piri sauce, until they are pink, slightly charred and cooked through.
6. Spoon the coconut rice into bowls or onto a large platter. Arrange the piri piri prawns on top, drizzle with any remaining reserved sauce, and scatter over the spring onions and fresh coriander. Serve immediately with lemon wedges on the side.