Camarão à Moçambicana
The Quirky Foodster Team
Ingredients
- Large prawns, peeled and deveined — 800 g (1.75 lb)
- Garlic, minced — 4 cloves
- Piri-piri chillies, chopped — 3
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Oil — 3 tbsp
- Lemon juice — 2 tbsp
- Salt — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a large pan and sauté the onion and garlic until softened.
- Add the chopped chillies and tomatoes, and cook for 6–8 minutes until the tomatoes break down.
- Add the prawns and cook for 2–3 minutes until just starting to turn pink.
- Pour in the coconut milk and lemon juice, and simmer gently for a further 3–4 minutes until the prawns are fully cooked through.
- Season with salt and garnish with chopped coriander before serving.
Introduction: Prawns simmered in a garlicky piri-piri and coconut sauce, one of Mozambique’s most celebrated seafood dishes.
Cultural Background: With a long, productive coastline, prawns are central to Mozambican cooking, and this piri-piri and coconut preparation is considered one of the country’s signature dishes, enjoyed both at home and in restaurants internationally.
Tips: Don’t overcook the prawns — they cook very quickly and can turn rubbery if left too long. Adjust the chilli quantity to control the heat level.
Variations: Add a splash of white wine to the sauce for extra depth. Serve with rice or Mozambican bread to soak up the sauce.
Storage: Refrigerate in an airtight container for up to 1 day.
Reheating: Reheat gently on the stovetop over low heat, stirring carefully, until just warmed through, taking care not to overcook the prawns further.
Nutrition: Per serving (approx.): 320 kcal, 28 g protein, 18 g fat, 10 g carbohydrate.
FAQs:
Q: Can I use frozen prawns?
A: Yes, thaw fully and pat dry before cooking.
Q: How spicy is this dish traditionally?
A: It has a noticeable heat from the piri-piri chillies, adjustable
- Large prawns, peeled and deveined — 800 g (1.75 lb)
- Garlic, minced — 4 cloves
- Piri-piri chillies, chopped — 3
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Coconut milk — 1 cup (240 ml / 8 fl oz)
- Oil — 3 tbsp
- Lemon juice — 2 tbsp
- Salt — to taste
- Chopped coriander, to garnish
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