World Cuisine

Prawn Moqueca

Moderate 4 People

2 kg prawns 

4 medium onions 

4 cloves garlic 

4 ripe tomatoes 

8 soupspoons olive oil

Cream

Puff pastry

Eggs

Salt to taste

Cumin

Black peppercorns

Gindungo (chilli pepper) 

Ginger

Bay leaf

In a pan, cut the onion into thin slices, chop the garlic, add the olive oil and fry until golden. Add the peeled tomatoes and then the prawns on top of the mixture.

Add the remaining ingredients (the pepper should be ground) and cover, cooking for 5 minutes. Serve with white rice.

Meanwhile, beat the cream and the egg yolks together. Add these ingredients to the pan and stir, over a very low heat, for approx. 4 minutes. Pour the mixture into the previously heated puff pastry moulds (croûtes), and serve.

Ingredients

2 kg prawns 

4 medium onions 

4 cloves garlic 

4 ripe tomatoes 

8 soupspoons olive oil

Cream

Puff pastry

Eggs

Salt to taste

Cumin

Black peppercorns

Gindungo (chilli pepper) 

Ginger

Bay leaf


Preparation

In a pan, cut the onion into thin slices, chop the garlic, add the olive oil and fry until golden. Add the peeled tomatoes and then the prawns on top of the mixture.

Add the remaining ingredients (the pepper should be ground) and cover, cooking for 5 minutes. Serve with white rice.

Meanwhile, beat the cream and the egg yolks together. Add these ingredients to the pan and stir, over a very low heat, for approx. 4 minutes. Pour the mixture into the previously heated puff pastry moulds (croûtes), and serve.