Creamy Prawns
South Africa
Cuisinier en devenir
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Creamy prawns are a South African restaurant and home staple, and the country's long coastline and its Cape Malay and Portuguese-Mozambican influences are why seafood sits so comfortably in its cooking. Prawns are cooked briefly with onion and garlic, lifted out, and returned to a cream sauce reduced in the same pan. Chermoula is the ingredient that places it. It is a North African marinade, Moroccan and Algerian in origin, built on coriander, cumin, garlic, paprika and lemon, and its appearance in a South African prawn dish reflects how freely spice blends move around the continent. A seafood rub carries the rest. The contributor makes a comparison worth repeating: prawns are seen as a high-end, classy food, and they describe them as the mopane worms of the ocean. Mopane worms are the caterpillars harvested and eaten across southern Africa, nutritious, cheap and utterly unglamorous outside the region. Putting the two side by side is a fair point about how arbitrary food status is, and it is the kind of observation that belongs in the record rather than being tidied away.
Creamy prawns belong to South African seafood cooking, shaped by the country's coastline and by Cape Malay and Portuguese-Mozambican influence. The chermoula used to season them is a North African spice blend.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
In a pan over medium heat, add the canola oil, then the onion and garlic, and fry until the onion starts to look translucent.
Add the prawns and mix well, then add the spices and fry for 5 minutes, or until the prawns start to turn pink.
Remove the prawns from the pan.
In the same pan, pour in the cream and let it simmer for a few minutes.
As the cream starts to bubble, return the prawns to the pan.
Let the mixture simmer until the cream thickens, about 7 to 8 minutes.
Serve hot with rice, bread or your preferred side.
Notes personnelles de Tshego Stone3 avis
Was skeptical about using chermoula spice with fresh cream because we don't usually mix cream like that in my kitchen o, but abeg it turned out so fine! My husband cleaned his plate. Just make sure you don't overcook the prawns when frying them for those 5 minutes before removing them or they get rubbery. e sweet sha!
Made this last night on the skottel while the braai wood was burning down. Taking out the prawns before pouring the 250ml cream into the pan is a master move, keeps them plump. Baie lekker with some toasted garlic loaf to mop up that chermoula sauce.
nice simple recipe for a weeknight. I used Robertsons garlic and a full 250ml carton of Clover fresh cream. The chermoula gives a lekker flavor but 1 tablespoon of seafood rub made the sauce slightly too salty for my kids, so next time I will drop the rub to two teaspoons. Prawns were soft and cooked perfectly though.