MOZAMBIQUE PRAWNS
Mozambique Prawns (traditional dish from Mozambique, one of Portugal's former colonies) by chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA. Posted for Zaar World Tour 5.....can not wait to try this one....looks scrumptous!!!
Provided by FolkDiva
Categories Portuguese
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare Hot Spice Blend. In a small bowl mix together the ingredients. If not using immediately, store the blend in a small spice jar away from light and heat. NOTE: Use pure chili powder, not Mexican chili powder used to season chili con carne; the ingredients will lend the wrong flavor to the blend.
- Prepare Sauce. In a medium saucepan, combine the prawn shells, tomato juice, coconut milk and peanut butter. Bring the mixture to a boil, stirring often. Season with some hot spice blend to taste. Bring the mixture back to a boil and then pass it through a sieve; discard the shells.
- Prepare Rice. In a large 2-quart saucepan, bring the rice, coconut milk and water to a boil. Reduce the heat and simmer, covered, for 25 minutes. Take an occasional peek to make sure the rice isn't sticking to the bottom of the pan.
- Prepare Plantains. Season the plantains with salt and white pepper. In a large skillet heat the oil over medium-high heat and sautéthe plantains on both sides until brown and soft, about 3 to 4 minutes.
- Prepare Prawns. Season the prawns with some hot spice blend and cook them on an oiled grill or grill pan until heated through, about 7 to 10 minutes.
- To serve, mound the rice in the middle of six warm plates and ladle the sauce around. Lay the shrimp against the rice mounds, place a plantain in between each shrimp and garnish with the peanuts and cilantro.
Nutrition Facts : Calories 710, Fat 22.5, SaturatedFat 12.8, Cholesterol 190.5, Sodium 1894.3, Carbohydrate 100.8, Fiber 3, Sugar 37.6, Protein 28.1
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Aimee Rees
[email protected]This recipe is a bit time-consuming, but it's worth it. The prawns are so flavorful and the sauce is amazing.
Jess Pooley
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The prawns were cooked perfectly and the sauce was delicious.
aliraj aliraj
[email protected]This recipe is a great way to use up leftover prawns. I always have a few extra prawns in the freezer and this is a great way to use them up.
Naik Kubar
[email protected]Meh.
Morgen Ghazi
[email protected]This recipe was a lifesaver! I had some unexpected guests and I was able to whip up this dish in no time.
Bilal Jeee
[email protected]The prawns were a bit bland. I think I'll try marinating them in the sauce for longer next time.
Skylar Walker
[email protected]Easy peasy! I made this for a party and it was a huge hit. Everyone loved the prawns.
Sr Pagol
[email protected]I've never had Mozambique prawns before, but this recipe was a great introduction. The prawns were succulent and the sauce was flavorful and complex.
Ngoako Maela
[email protected]Not a fan of the sauce. It was a bit too tangy for my taste.
Ador Admed
[email protected]This recipe was easy to follow and the prawns were cooked perfectly. I will definitely be making this again.
Jeffrey Preston Jr
[email protected]I substituted shrimp for prawns and it turned out great! I also added a bit of extra chili pepper for some heat.
praise ukah
[email protected]The prawns were a bit overcooked, but the sauce was delicious.
Natalie Saint-Homme
[email protected]This recipe is a keeper! I've made it twice now and it's been a hit both times.
Razia K b
[email protected]Absolutely delicious! The prawns were cooked perfectly and the sauce was flavorful and well-balanced.