Peri Peri also called Piri Piri or Pili Pili is an African birds eye chilli and the name is derived from a Swahili word which means ‘pepper pepper’. Late 14 Century when the Portugese explorers set sail for the east in quest of spices they stumbled upon these fiery hot chillies in Africa. Peri Peri as a sauce or marinade that we know today, was created in Mozambique by Portugese settlers. Subsequently it travelled to other parts of Africa and then rest of the world. The original recipe consists of ‘Piri Piri’ chilli, garlic, lemon juice and oil. Goan recipes also include a generous dose of spices adding a very unique Indian flavor and dimension to it. Today Peri Peri has become a popular marination for Barbecued or grilled chicken and shrimp recipes. So here is my recipe for making a perfect Peri Peri prawn.
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Ingredients
6 prawns (250 gms)
8 dried red chillies
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5 garlic cloves
1 teaspoon paprika
1 tablespoons lemon juice
1 tablespoon vinegar
1 tablespoon oil
Salt to taste
Fresh coriander – for garnish
Lemon wedges for garnish
Directions:
Peel and devein the prawns. Wash and pat dry.
Remove seeds from the dried red chillies.
Boil the chillies for approximately 20 minutes. Drain and reserve.
Blend the chilies and garlic into a fine paste.
Heat the oil in a pan and cook the chilli paste on a slow fire.
Turn off the heat. Add all the other ingredients except the prawns. Let it cool.
Marinate the prawns with the chilli paste and let it marinate for at least 30 minutes.
Grill the prawns on a hot barbecue grill till cooked. Serve hot with a lemon wedge and sprig of fresh coriander.
Prawn Peri Peri' contribution by Chef Saravanan, Junior Sous Chef of The Park Chennai for the 'How To' column.