6 servings
PREP TIME
2 hours 20 minutes
COOKING TIME
35 minutes
TOTAL TIME
3 hours
1½ pounds large prawns (about 18), peeled and deveined
juice and finely grated zest of 1 lemon (2 tablespoons juice, 1 teaspoon zest)
1 teaspoon red chile flakes
½ cup vegetable oil
2 tablespoons extra-virgin olive oil
½ cup Piri Piri Sauce
For me, piri piri sauce was love at first sweat. I’d gone to Ghana to teach a kitchen full of talented young chefs how to make a traditional Thanksgiving dinner. They hazed me, initiating me into their cooking by whipping up a batch of piri piri prawns, a beloved local dish. From the first bite, I literally started to sweat—it was so spicy. The whole kitchen erupted in laughter. But I fell in love with the flavors, and I knew that my less spicy version would be a restaurant standard. You can use this tomatoey, citrusy sauce with everything: over fish and meats, or tossed into a simple bowl of ramen or buckwheat noodles. It’s a good back-pocket sauce, and the nice thing about making it at home is that you control the heat.
Sweat optional.
In a nonreactive container, combine the prawns, lemon juice and zest, chile flakes, and vegetable oil. Place in the refrigerator to marinate for 1 to 2 hours.
Remove the prawns from the marinade and pat dry with a paper towel; discard the marinade. Place a large sauté pan over medium heat and add the olive oil. Once the oil begins to shimmer, carefully add the prawns in a single layer. Cook over medium-high heat for 1 minute on each side, or until just seared.
Add the piri piri sauce to the skillet and stir to coat evenly. Bring to a simmer and cook until the prawns are cooked through and glazed with the sauce, about 3 minutes.
Remove from the heat and serve with the flapjacks.
CHEF JJ’S KITCHEN TIPS
Don’t forget to properly clean the prawns before cooking by making a shallow slit in the back of each with a small knife and removing the black vein with your fingers.