Cosa-Cosa Camarão (Hot-Hot Prawns) is a traditional Angolan recipe for a classic dish of barbecued prawns seasoned with salt and lime juice and dipped in hot chilli sauce before grilling on he barbecue. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Hot-Hot Prawns (Cosa-Cosa Camarão).
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Ingredients:
36 king prawns
1 tsp sea salt
juice of 2 limes
6 tbsp Piri-Piri Sauce
Method:
Remove the shells from the prawns and de-vein. Toss in a bowl with the sea salt and set aside for at least 40 minutes to marinate. At the same time, soak 12 wooden skewers on a large bowl of water and pre-heat your barbecue (you can also cook under the grill).
When the prawns have marinated thread 3 onto each skewer then dip in the hot chilli sauce (or brush with the sauce) to coat evenly. Place on the barbecue and cook for about 3 minutes on each side, or until the prawns are pink and cooked through. Serve immediately with a papaya, lettuce and herb salad.
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