Prawns Peri Peri Mozambique

• prawns (twelve count shrimp substitute)↗24
• cup extra virgin olive oil↗1⁄4 cup
• cups of cooked savory rice4 cups
• tablespoons peri peri oil (Palm oil infused with hot red peppers for at least 1 week)↗2 tablespoons
• medium onions, chopped↗2 medium
• garlic cloves, chopped↗6
• large ripe tomatoes, diced↗4 large
• salt and pepper
• cups frozen sweet peas↗2 cups

Step-by-step instructions

1. 1

   Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.

2. 2

   Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.

3. 3

   Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.