Gambas A Mocambique Recipe
Grilled Prawns in a Light Hot Seafood Sauce Served w/ Salad & Crispy Spanish Potatoes
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Ingredients
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Grilled Prawns
Seafood Sauce
Salad
Crispy Spanish Potatoes
Method
Grilled Prawns
- 1
Marinate the Prawns
In a bowl, combine the minced garlic, chopped parsley, olive oil, lemon juice, paprika, cayenne pepper, salt, and black pepper. Add the prawns and toss to coat. Let marinate for at least 30 minutes.
- 2
Grill the Prawns
Preheat your grill or grill pan over medium-high heat. Thread the marinated prawns onto skewers (if using wooden skewers, soak them in water for 30 minutes first). Grill the prawns for about 2-3 minutes on each side, or until they are pink and opaque.
Seafood Sauce
- 3
Prepare the Sauce
In a saucepan over medium heat, melt the butter. Add the tomato paste and cook for 2 minutes, stirring constantly. Pour in the coconut milk, add chili flakes, and season with salt. Stir well and let simmer for 5 minutes.
Salad
- 4
Toss the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt. Toss gently to combine.
Crispy Spanish Potatoes
- 5
- 6
Fry the Potatoes
In a large skillet, heat olive oil over medium heat. Add the cooled potatoes, sprinkle with paprika and salt, and fry until golden and crispy, about 10-15 minutes, turning occasionally.
