Piri Piri, Swahili for Pepper-Pepper, (or alternatively spelt as Peri Peri) is the dried form of the birds eye chilli and the basis for hot spice blends found in Africa and subsequently India courtesy of the Portugese. Although the Portuguese use the chilli quite simply infused in oil, most of the African (Mozambique and Angola) inspired sauces use vinegar garlic and lemon as a starting point.

Ingredients; 

1 kg large greeen Prawns

4 medium Sweet Potato’s

2 1/2 tbsp My Souk Drawer Pir Piri Seasoning

250 ml Garlic Aioli

1/2 cup Vegetable Oil

Olive Oil

2 tbsp Apple Cider Vinegar with Honey & Ginger (or similar)

3 Chorizo sausages

50 grams diced dried Shitake mushrooms

Coriander

Continental Parsley

2 Medium red Capsicum

Murray River salt

Lemon wedges

 

Method; 

In a large glass or ceramic bowl toss the Prawns in the Vegetable Oil, Vinegar and 1 tbsp of My Souk Drawer Piri Piri Seasoning. Refrigerate for between 1 and 3 hours re-tossing the Prawns in the marinade regularly.

Prepare the sweet potato’s  by cutting off the ends before placing each individually between two chopping boards and with a sharp knife or cleaver make multiple cuts approximately 1-2 cm apart. Liberally coat with olive oil and rub equal quantities of Piri Piri Seasoning into each ensuring it goes into the cuts. Wrap in foil and place in a roasting dish cut side up.

Cut each Chorizo lengthwise in half then chop into smaller chunks crosswise. In a coffee cup or similar put the dried Shitake in and press down to compact. Put just enough water to come to the top of the mushrooms then fill a glass of water and place it inside the cup thus keeping the mushrooms submerged. Leave for about an hour. Chop the deseeded capsicum into bite sized pieces and put to the side until ready to start cooking.

Spoon the Aioli into a small bowl and stir in a handful of finely sliced coriander and 1/4-1/2 tbsp of Piri Piri Seasoning depending on heat preference as this Aioli is to complement but also to counter the heat of the Prawns and sweet Potato.

When prep is completed and about an hour prior to beginning the Prawns, place sweet potato roasting dish in a 200 degree pre-heated oven and bake for at least 75 minutes before uncovering tops of potato’s and returning to the oven with a tray of prawns. The oil marinade from the Prawns can be transferred to a small frypan and then liberally sprinkle Murray River salt over the tray of Prawns and cook alongside the potato for about 15 minutes or until evenly pink.

In the frypan over a medium high heat cook the Chorizo and mushrooms, including any stock from the cup. Once the sausage is browned with most of the liquid cooked off, add the capsicum pieces and cook for a further 5 minutes.

Plate the sweet potato with the Prawns and liberally cover with the garlic Piri Piri Aioli. On the same or in a seperate dish plate the sausage mix and garnish all with parsley. Serve with fresh lemon wedges.

Enjoy with a crisp Lager or two!

Ingredients: