Haba Prawns Recipe

Inspired by Matador Boise

Time1h

Serves4

Fiery roasted habanero sauce, roasted garlic & jalapeno polenta, hibiscus pickled onion

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Ingredients

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Haba Prawns Ingredients

1 1/8 lb (500 g) Prawns

3 whole Habanero peppers

4 cloves Garlic

2 tbs olive oil

1 whole Jalapeno peppers

1 cup Polenta

4 cups Vegetable broth

1 cup Hibiscus flowers (dried)

1 whole Red onion

2 tbs sugar

to taste Celtic sea salt

to taste black pepper

2 tbs ReaLime juice

Method

Preparation Directions

Prepare the Habanero Sauce

In a blender, combine the roasted habanero peppers, garlic, olive oil, lime juice, salt, and black pepper. Blend until smooth and set aside.

Roast the Garlic

Wrap the garlic cloves in aluminum foil and roast them in the oven at 400°F (200°C) for about 20 minutes, until soft and fragrant.

Cook the Polenta

In a pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Cook according to package instructions until thickened. Stir in the roasted garlic and diced jalapeno. Season with salt and pepper to taste.

Pickle the Onion

In a small saucepan, bring 1 cup of water, dried hibiscus flowers, sugar, and a pinch of salt to a boil. Add thinly sliced red onion and simmer for 5 minutes. Remove from heat and let it cool.

Cook the Prawns

In a skillet, heat a bit of olive oil over medium-high heat. Add the prawns and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Drizzle with the habanero sauce before serving.

Serve

Serve the prawns over a bed of jalapeno polenta, topped with hibiscus pickled onions.