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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Mozambique Prawns (traditional dish from Mozambique, one of Portugal's former colonies) by chef Manuel Azevedo of LaSalette Restaurant, Sonoma, CA. can not wait to try this one. looks scrumptous. Ingredients:
shells from 2 pounds medium prawns (reserve prawns) |
2 cups tomato juice |
1/2 cup unsweetened coconut milk |
1 tablespoon peanut butter |
hot spice blend, to taste |
2 cups long grain rice |
1 cup coconut milk |
3 cups water |
2 plantains, sliced thin on a diagonal |
salt and white pepper |
3 tablespoons vegetable oil |
2 lbs prawns (shelled, reserved from above) |
hot spice blend, to taste |
chopped cilantro |
roasted peanuts |
2 teaspoons salt |
1 teaspoon paprika |
1/2 teaspoon chili powder (see note) |
1 pinch cayenne (or more) |
1 pinch sugar |
1 pinch allspice |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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