Many of us are trying our "innate" cooking skills these days.
If you are a fan of African cuisine, here's a dish you can try at home. Tribes, a fun, casual dining African restaurant located in Mall of the Emirates and The Dubai Mall sends the easy to follow recipe of Peri-Peri Prawns straight from their kitchen for Connector's readers.
Pan fried East Coast Tiger prawns are flavoured with Peri-Peri and garlic and are served on chilli potato cake and rocket leaves.
Wear your chef's hat and get cooking this delicious dish for dinner tonight.
Ingredients needed
20 large jumbo prawns (U10) around 2kg
Peri-Peri marinade 100ml
Garlic sauce (home made) 250ml
4 potatoes at around 160g each (for the potato Rosti)
Rocket leaves 100g
Balsamic dressing 20ml
Salt
Pepper
Fresh cream 80ml
Olive oil 100ml
Method to make the Peri-Peri prawns
Marinate the 20 prawns in little Peri-Peri marinade at the last minute (do not leave prawns in marinade for extended period)
Pan-fry the prawns in olive oil on both sides
Add garlic sauce and remaining peri- peri mix and finish with fresh cream
Season and taste the sauce
Method to make the potato Rosti
Ingredients to use, potatoes, salt 10g, pepper 2g, coriander 5g, chilli flakes 1g, butter 150g, olive oil 75ml
Par cook the potato in simmering water
Cool, then peel and grate with a potato grater
Mix in the salt, pepper, coriander and chilli flakes
Mould into the desired shape, pan fry both sides with butter and olive oil
Note the Rösti is made with grated potato. Depending on the frying technique, butter or fat may be added (and usually salt and pepper). If not, oil will be used for the frying. The grated potatoes are then shaped into rounds or patties, which come in different sizes, usually measuring between 3 to 12cm in diametre and 1 to 2cm thick.
To assemble the dish
Place each potato Rosti potato in the centre of the plate
Place rocket leaves tossed in balsamic dressing on top of the Rosti
Place 1 prawn on top and the other 4 prawns on the plate
Drizzle the sauce around