Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on meal day.
I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog.
4 cloves garlic, crushed
4 green onions, chopped
1/8 tsp minced habanero
1 tsp cumin
1/8 tsp salt
1/4 cup white wine vinegar
1/4 cup water
1. In a small food processor, combine all ingredients except prawns. Pulse until mixture forms a loose paste.
NOTE: This step may be done the day before, just cover and refrigerate. The habanero will get stronger overnight as its hot oils mix more with the other ingredients. Depending on the habanero, this recipe is fairly mild.
2. Brush prawns with about 1/3 of the marinade, reserving the rest for dipping. If prawns are frozen, thaw completely.
3. Grill prawns about 3 minutes per side or until no longer translucent. Serve immediately with dipping sauce on the side.
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