by chef Manuel Azevedo
LaSalette Restaurant, Sonoma, CA
Serves 6

This traditional dish from Mozambique, one of Portugal’s former colonies, is the most requested item at LaSalette Restaurant. To mimic the heat of piri-piri, fiery hot peppers from Angola (another former colony), Chef Azevedo seasons the prawns with his own hot spice blend before grilling.

convert Ingredients
For the hot-spice blend
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon chili powder (see note)
Pinch of cayenne, or more to taste
Pinch of sugar
Pinch of allspice

For the sauce
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

For the coconut rice
2 cups long grain rice
1 cup coconut milk
3 cup water

2 plantains, sliced thin on a diagonal
Salt and white pepper to taste
3 tablespoons vegetable oil
Reserved prawns (from above)
Hot-Spice Blend, to taste

For the garnish
Chopped cilantro
Roasted peanuts

Method
 Make the hot-spice blend
1. In a small bowl mix together the salt, paprika, chili powder, cayenne, sugar, and allspice. If not using immediately, store the blend in a small spice jar away from light and heat.

Make the sauce
1. 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.

Make the coconut rice
1. 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.

Make and assemble the dish
1. Season the plantains with salt and white pepper. In a large skillet heat the oil over medium-high heat and sauté the plantains on both sides until brown and soft, about 3 to 4 minutes.

2. 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.

3. 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.

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.

Recipe © 2000 Manuel Azevedo. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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