This is a California-fusion version of the Prawn dinner famous in Mozambique.
Take the largest size prawns (shrimp) you can get, like those 8-to-the-pound monsters, and butterfly them down the back. Grill them on the barbecue with very garlicky butter then serve with the following, oven-fried potatos, a big green salad and lots and lots of cold beer.
Bwana Walt’s Safari Hot Sauce
“The Heat of Africa”
3 fresh long red Jalapeno peppers
2 fresh habanero peppers
juice of one lemon or two limes
1 cup canned coconut milk
¼ cup fresh cilantro
½ tsp salt
½ tsp sugar
½ tsp soy sauce
2 Tbs. Peanut oil
With rubber gloves, cut the peppers into quarters lengthwise and remove the seeds and internal ribs. Put them into a small saucepan with the lemon/lime juice, COVER and bring to a boil. AT ARM’S LENGTH pour the peppers and juice into a blender, add the coconut milk, cilantro, sugar, soy sauce and the salt and liquefy TIGHTLY COVERED. Let cool. Use half the mixture as a marinade for game birds or chicken (marinate 1-2 hrs. in the refrigerator) or shellfish (1/2 hr.). Add the oil to the remainder and use as a basting sauce while barbecuing. Serve over piles of sticky rice and use the basting sauce to flavor the rice . . . carefully.
Note: I know that the ingredients look horrendous but the coconut milk modifies the fire of the peppers considerably. Still, this is no sauce for the weak at heart or tender of stomach. We love it!
Take the largest size prawns (shrimp) you can get, like those 8-to-the-pound monsters, and butterfly them down the back. Grill them on the barbecue with very garlicky butter then serve with the following, oven-fried potatos, a big green salad and lots and lots of cold beer.
Bwana Walt’s Safari Hot Sauce
“The Heat of Africa”
3 fresh long red Jalapeno peppers
2 fresh habanero peppers
juice of one lemon or two limes
1 cup canned coconut milk
¼ cup fresh cilantro
½ tsp salt
½ tsp sugar
½ tsp soy sauce
2 Tbs. Peanut oil
With rubber gloves, cut the peppers into quarters lengthwise and remove the seeds and internal ribs. Put them into a small saucepan with the lemon/lime juice, COVER and bring to a boil. AT ARM’S LENGTH pour the peppers and juice into a blender, add the coconut milk, cilantro, sugar, soy sauce and the salt and liquefy TIGHTLY COVERED. Let cool. Use half the mixture as a marinade for game birds or chicken (marinate 1-2 hrs. in the refrigerator) or shellfish (1/2 hr.). Add the oil to the remainder and use as a basting sauce while barbecuing. Serve over piles of sticky rice and use the basting sauce to flavor the rice . . . carefully.
Note: I know that the ingredients look horrendous but the coconut milk modifies the fire of the peppers considerably. Still, this is no sauce for the weak at heart or tender of stomach. We love it!
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