Enormes camarones tigreros mozambiqueños asados a la parrilla sobre carbón y rociados con una mantequilla piri piri con ajo: el plato de mariscos definitivo de la costa del Océano Índico.
La línea costera de Mozambique se extiende casi 2.500 kilómetros a lo largo del Océano Índico, y sus aguas cálidas producen algunos de los mejores camarones rey y tigre del mundo. Los camarones piri piri asados son la estrella indiscutible de la cocina costera mozambiqueña, cocinados simplemente sobre carbón
Sirve 4
Melt butter in a small pan over low heat. Add garlic and chillies and cook for 2 minutes until fragrant. Remove from heat and stir in lemon juice, lemon zest, olive oil, salt, and paprika. Set aside.
Using scissors or a sharp knife, cut along the back of each prawn shell and open it out flat (butterfly). Remove the dark vein. Leave the shells on for extra flavour.
Heat a charcoal grill, barbecue, or cast-iron griddle pan to very high heat — you want maximum heat for quick cooking.
Brush the flesh side of the prawns generously with piri piri butter. Place flesh-side down on the grill and cook for 2–3 minutes. Flip, brush with more butter, and cook for another 1–2 minutes until the shells are charred and the flesh is just cooked through.
Transfer to a serving platter. Drizzle with remaining piri piri butter and scatter with fresh parsley. Serve immediately with lemon wedges and crusty bread.
Never overcook prawns — they become rubbery. Pull them off the grill the moment the flesh turns opaque.
Shell-on prawns have far more flavour than peeled — embrace the mess.
The piri piri butter can be made up to 3 days ahead and refrigerated.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Use the same piri piri butter on lobster tails for a special occasion.
Add a tablespoon of coconut milk to the butter for a creamier, sweeter baste.
Serve over xima for a classic Mozambican surf-and-starch combination.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best eaten immediately. Leftover cooked prawns keep refrigerated for 1 day; use in pasta or salads.
Tiger prawns have been fished from Mozambique's warm coastal waters for centuries, and Maputo (formerly Lourenço Marques) built a reputation as one of the world's great prawn destinations during the colonial era. The piri piri butter sauce is a direct fusion of Portuguese culinary tradition and the African bird's eye chilli, a combination so successful it spread across Southern Africa and eventually the entire world.
Yes — thaw completely in cold water and pat dry before grilling. Fresh are far superior if available.
Charcoal gives the best flavour, but a very hot cast-iron griddle pan works well indoors. Avoid a standard non-stick pan.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Por porción (280g) · 4 porciones totales
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