Camarões Moçambicanos (Mozambique Prawns) is a traditional Mozambican recipe for a classic dish of king prawns cooked in a lager and peri-peri sauce base with saffron and garlic. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Mozambique Prawns.
This recipe originated in Colonial Mozambique during the 1920s, but it became so popular that it spread through Southern Africa in general. It's unusual as the prawns are cooked in beer — something that's common for beef and even pork, but very unusual for seafood.
The recipe itself is derived from the family recipe collection of a South African friend. I am editing the recipes for her and she has graciously allowed me to publish them on this website.
Go to the printable version of the recipe
25g (1 oz) unsalted butter
1 tbsp olive oil
1 pinch saffron threads
2 garlic cloves, finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 tbsp peri-peri sauce (hot African birds' eye chilli sauce)
150ml (3/5 cup) good-quality lager
juice 1 lemon
Combine the butter and oil in a large, shallow, pan and heat until sizzling. Add the garlic and fry for 30 seconds then stir in the saffron infusion, peri-peri sauce and parsley. Add the larger and cook for 60 seconds before adding the prawns and lemon juice.
Reduce to a simmer and cook for about 15 minutes, or until the prawns are pink and cooked through. Serve hot, accompanied by boiled rice and a green salad.
This recipe originated in Colonial Mozambique during the 1920s, but it became so popular that it spread through Southern Africa in general. It's unusual as the prawns are cooked in beer — something that's common for beef and even pork, but very unusual for seafood.
The recipe itself is derived from the family recipe collection of a South African friend. I am editing the recipes for her and she has graciously allowed me to publish them on this website.
Go to the printable version of the recipe
Camarões Moçambicanos (Mozambican Prawns) Recipe
Ingredients:
1kg (2 lbs) peeled king prawns25g (1 oz) unsalted butter
1 tbsp olive oil
1 pinch saffron threads
2 garlic cloves, finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 tbsp peri-peri sauce (hot African birds' eye chilli sauce)
150ml (3/5 cup) good-quality lager
juice 1 lemon
Method:
Crumble the saffron threads into a cup or small, pour over 3 tbsp boiling water and set aside to infuse for 15 minutes.Combine the butter and oil in a large, shallow, pan and heat until sizzling. Add the garlic and fry for 30 seconds then stir in the saffron infusion, peri-peri sauce and parsley. Add the larger and cook for 60 seconds before adding the prawns and lemon juice.
Reduce to a simmer and cook for about 15 minutes, or until the prawns are pink and cooked through. Serve hot, accompanied by boiled rice and a green salad.
Printable version of the Recipe
mozambique, seafood, starters, prawns, shrimp
Seafood
Mozambique
Camarões Moçambicanos (Mozambican Prawns)
https://fabulousfusionfood.blogspot.com/2019/04/camaroes-mocambicanos-mozambican-prawns.html
Camarões Moçambicanos (Mozambican Prawns). This is a traditional Mozambican recipe for a classic dish of king prawns cooked in a lager and peri-peri sauce base with saffron and garlic.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GG75fea2pPtbgY_t11_pslAsGLsBjxnb6wmu0DzhUjn9GMZP2I4WZ9jxuhZOn8glJbg35S3HFkj-6HdwtMmMim7lcC4ff48t_Pz2AnUuSK_l81YRQC4L-dfH8WL49UhohrJnMCgGLLE/s1600/mozambique-prawns.png
2019-04-21
Yield: 4–6
Camarões Moçambicanos (Mozambican Prawns)
Camarões Moçambicanos (Mozambican Prawns). This is a traditional Mozambican recipe for a classic dish of king prawns cooked in a lager and peri-peri sauce base with saffron and garlic.
prep time: 25 mins
cook time: 25 mins
total time: 50 mins
Ingredients:
- 1kg (2 lbs) peeled king prawns
- 25g (1 oz) unsalted butter
- 1 tbsp olive oil
- 1 pinch saffron threads
- 2 garlic cloves, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tbsp peri-peri sauce (hot African birds' eye chilli sauce)
- 150ml (3/5 cup) good-quality lager
- juice 1 lemon
Method:
- Crumble the saffron threads into a cup or small, pour over 3 tbsp boiling water and set aside to infuse for 15 minutes.
- Combine the butter and oil in a large, shallow, pan and heat until sizzling. Add the garlic and fry for 30 seconds then stir in the saffron infusion, peri-peri sauce and parsley. Add the larger and cook for 60 seconds before adding the prawns and lemon juice.
- Reduce to a simmer and cook for about 15 minutes, or until the prawns are pink and cooked through. Serve hot, accompanied by boiled rice and a green salad.
© Dyfed Lloyd Evans
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