Jumping fish

Gambas piri piri

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  • 4 persons
  • cooking time: 30 min
  • difficulty

Ingredients

  • 400 g white rice
  • 3 cloves of garlic, finely chopped
  • 24 medium sized gambas, peeled and cleaned
  • 2 tsp paprika powder
  • 2 red chilli, deseeded and cut in rings
  • 1 onion, finely chopped
  • 1 mango, in 0,5 cm cubes
  • juice of 2 limes
  • 2 tbsp olive oil
  • 1 handful of coriander leaves
  • salt
  • groundnut oil, for frying

How to prepare

The piri piri sauce in this recipe is from Mozambique, and is prepared with fresh mango. The sweet and spicy sauce is a great match with the fried gambas!

Preparation

  • 1 Gently fry one clove of garlic in a big saucepan until caramelized. Add the rice and a pinch of salt and stir for a minute until the rice looks slightly translucent.
  • 2 Add water until there’s a 2-centimeter layer of water above the rice. Place a lid on the pan and bring and bring to a boil. Simmer for 10 minutes and turn down the heat. Let the rice steam for another 10 minutes.
  • 3 Season the gambas with salt and 1 teaspoon of paprika powder. Set aside.
  • 4 Take another (smaller) saucepan with a tablespoon of olive oil and softly fry the red chilli, onion, and the rest of the garlic for 3 minutes until softened. Add the mango and a teaspoon of paprika powder and fry on medium high heat. Add the juice of 1 lemon and 1 tablespoon of olive oil and season with salt.
  • 5 Get the pan off the heat and blend the mixture until a smooth sauce.
  • 6 In a frying pan with groundnut oil, fry the gambas on high heat for 1-2 minutes each side. Arrange the gambas on a plate, scoop over the piri piri sauce and garnish with some coriander leaves. Serve the rice separately.