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.
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.
Season the gambas with salt and 1 teaspoon of paprika powder. Set aside.
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.
Get the pan off the heat and blend the mixture until a smooth sauce.
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.
- 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
- groundnut oil, for frying