Huitres Azi Dessi
(Fried Oysters with Chilli, Smoked Prawns and Peanut Sauce) Recipe
Origin: Togo Period: Traditional
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Ingredients:
For the Sauce
3 tbsp palm oil
550g tomatoes, blanched, peeled, de-seeded and puréed
2 medium onions, minced
3 garlic cloves, minced
1.2 tsp finely-diced habanero chilli
1 tsp fresh ginger, minced
3 tbsp peanut butter
160ml smoked prawns, finely minced
For the Oysters
1l plump oysters, shucked
250ml fresh lemon juice
1 tsp garlic powder
360ml flour
2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
groundnut oil for deep frying
lemon wedges to garnish
Huitres Azi Dessi
(Fried Oysters with Chilli, Smoked Prawns and Peanut Sauce) Preparation:
Method:Heat the palm oil in a non-stick frying pan over low heat. Add the tomato purée and fry for about 10 minutes then add the onions, garlic, chilli and ginger and cook for 5 minutes further. Remove the pan from the heat and allow to cool for 10 minutes. Stir-in the peanut butter and add the smoked prawns just before serving.
For the oysters: place the shellfish in a plastic bag and mix with the lemon juice and garlic powder. Toss to coat and allow to marinade for 15 minutes. Drain and reserve the oysters. Meanwhile combine the flour, cayenne pepper, salt and pepper in a bowl. Toss the oysters into the flour mixture and mix well.
Deep fry the oysters in oil for 3–4 minutes then drain on paper towels. Serve 4 oysters per person, accompanied by a small ramekin of the chilli sauce and a lemon wedge.
Read: Recipe Articles and Reviews
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More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More recipes for Seafood... More recipes using Chillies... More Frying recipes... More recipes for Fish... More recipes for Sauces...
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Other recipes with shellfish and lemon juice as primary ingredients:
Fruity Chicken Curry
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