Gambas à Moçambicana (Mozambican-Style Prawns)
Succulent prawns cooked in a rich, flavorful sauce with tomatoes, onions, garlic, and a hint of chili, often served with rice or xima.
🧂 Ingredients
- 500 g Large prawns(peeled and deveined)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(chopped or crushed)
- 1 small Red chili pepper(finely chopped (adjust to taste))
- 0.5 bunch Coriander(chopped, divided)
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and chopped chili pepper. Cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes, half of the chopped coriander, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
- 4
Add the peeled and deveined prawns to the skillet. Cook for 3-5 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook.
- 5
Stir in the lemon juice and the remaining chopped coriander. Taste and adjust seasoning if necessary.
- 6
Serve hot, typically with rice or xima.
💡 Pro Tips
- ✓For a spicier dish, add more chili or a pinch of cayenne pepper.
- ✓If fresh tomatoes are unavailable, use canned crushed tomatoes.
- ✓Ensure prawns are not overcooked, as they can become tough.
🔄 Variations
- Add a splash of white wine to the sauce for extra depth.
- Include a bay leaf while the sauce simmers for added aroma.
- Serve with a side of peri-peri sauce for those who like extra heat.