a taste of Africa Mozambique

Peri-Peri Prawns with Chilli Butter

This is the classic if you’re on the coast, served with fresh crusty bread and an ice-cold beer or glass of vinho . Adding the butter gives it a richness and extra zing (you can use less chilli if you don’t like it too hot). Of course, the prawns can also be grilled over hot coals. SERVES 6

3 bird’s-eye chillies
2 cloves garlic, grated
Zest and juice of 1 lemon
Zest and juice of 1 orange
Salt and pepper
2t smoked paprika
4T olive oil, plus extra for grilling
1t honey