Molho De Acaraje (brazilian Chile-shrimp Sauce) Recipe
Yield: 3 /4 cupRecipe by luhu.jp
Ingredients:
6 large: Shrimp, cooked, shelled, deveined, and mashed
1 each: Onion, minced
5 each: Fresh Malagueta chiles, seeds and stems removed, minced
OR,
5 each: Tabasco, Thai, or piquin peppers
1/2 tsp: Salt,
3 tbsp: Corn oil, more if needed
Directions:
With a mortar and pestle, crush together the shrimp, onion, chiles,
and salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.
Variation: Add 1 teaspoon minced cilantro and 1/2 teaspoon ground
ginger to the paste.
...traditionally served over black-eyed pea fritters... can also be
spread over other such bland foods as potatoes.
The Authors Heat Scale: Hot
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-15-95
Source from luhu.jp
and salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.
Variation: Add 1 teaspoon minced cilantro and 1/2 teaspoon ground
ginger to the paste.
...traditionally served over black-eyed pea fritters... can also be
spread over other such bland foods as potatoes.
The Authors Heat Scale: Hot
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-15-95
Source from luhu.jp