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Here are the ingridients that are needed to produce a perfect Prawn Piri Piri #MyCookbook:
- Provide Half of a pack of frozen king prawns.
- You need 1 handful of basmati rice.
- You need Half of a green pepper, chopped (any colour pepper will do, I just like green with prawns).
- Use 1 handful of frozen sweetcorn kernels (peas are also good).
- Get 1 of small red onion, chopped.
- Take of Garlic to taste, crushed.
- Get 1 teaspoon of Piri Piri seasoning.
- Provide of Rapeseed oil.
- You need to taste of Dried chilli flakes.
- Take of Lemon or Lime to squeeze over to serve.
Ready with the ingridients? Here are the sequences on producing Prawn Piri Piri #MyCookbook:
- Pop the rice (un-rinsed, as unnecessary) onto boil with twice volume of boiling water to rice, for 7 mins or until rice almost cooked. Turn heat off and keep covered to steam. Fluff through with a chopstick and cover until needed..
- While the rice is cooking….
- Heat the oil. Sauté the onion for a few minutes..
- Add the garlic, stir and cook for 1 minute..
- Add the peppers, stir..
- Add the prawns, sweetcorn and Piri Piri..
- Stir, lower the heat and cover to heat through until the prawns are piping hot, and cooked through, stirring occasionally..
- Add the rice to the prawns. Stir to combine..
- Check seasoning. Add a pinch of dried chilli if you like it hot, and a squeeze of lemon or lime to serve..
Piri piri is an Angolan name for a type of small hot chilli, and the term came to be used all over the Portuguese empire for hot dishes, usually of fish and meat, prepared this way. Serve with chips and lemon wedges if you want to go Portuguese, though it's also If not, where else would you recommend? And piri piri prawns are delicious – but what else is. A spicy prawn dish that is fantastic as a summer alternative to Sunday lunch – an explosion of chilli, red pepper and fish. Portuguese Piri-piri sauce, or hot sauce, gets its heat from birds-eye chiles.
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