Mozambican Spicy Prawn

MOZAMBICAN SPICY PRAWN

Ingredients

For the spice blend
2 tsp Salt
1 tsp Paprika
1/2 tsp Habanero powder
¼ tsp Cayenne
¼ tsp granulated Sugar
¼ tsp Pimento

For the sauce
Shells from 1 kg med Prawns (reserve the Prawns for the rest of the recipe)
2 cups Tomato juice
1/2 cup Coconut milk
1 tbls Peanut butter

For the coconut rice, plantains, and prawns
2 cups long-grain Rice
1 cup Coconut milk
3 cups Water
2 Plantains, thinly sliced
¼ tsp Salt
¼ tsp white Pepper
4 tbls Rice Bran Oil
Prawns (from above)
¼ cup Coriander , chopped
50 gm Peanuts Roasted

Method

Make the spice blend
In a small bowl mix together the Salt, Paprika, Habanero powder, Cayenne, Sugar, and Pimento.

Make the 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 of the spice blend, adding it to your taste. Bring the mixture back to a boil and then pass it through a sieve. Discard the shells and other solids.

Make the Coconut, Rice, Plantains, and Prawns

1. In a large saucepan, bring the Rice, Coconut milk, and Water to a boil. Reduce the heat, cover, and simmer for 25 mins. Make sure the rice isn’t sticking to the bottom of the pan.
2. Season the Plantains with Salt and white Pepper.
3. In a pan heat the oil over medium-high heat and sauté the Plantains on both sides until brown and soft, 3 to 4 mins.
4. Season the Prawns with some of the spice blend and sizzle them in a pan over medium-high heat, turning once, until cooked through, 7 to 10 minutes total, depending on the size.
5. To serve, mound the coconut Rice in the centre of plates and ladle the sauce around the Rice. Lean the Prawns against the Rice, place a Plantain in between the Prawns, and garnish with the Peanuts and Coriander