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Huitres Azi Dessi (Fried Oysters With Chilli, Smoked Prawns And

By WicklewoodWench

Added May 06, 2011 | Recipe #455277

Categories: Main dish Shellfish Seafood

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Total Time:

Prep Time:

Cook Time:

45 mins

25 mins

20 mins

WicklewoodWench's Note:

A Togloese seafood dish taken from World Cuisine Recipes.com and posted for ZWT7

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Ingredients:

Servings:

Units: US | Metric

Sauce

3 tablespoons palm oil
550 g tomatoes, blanched, peeled, de-seeded and chopped
2 medium onions, minced
3 garlic cloves, minced
1 -2 teaspoon finely-diced habanero chili
1 teaspoon fresh ginger, minced
3 tablespoons peanut butter
160 ml smoked prawns, finely minced
1 lb plump oyster, shucked
250 ml fresh lemon juice
1 teaspoon garlic powder
360 ml flour
2 teaspoons cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
peanut oil (for deep frying)
lemon wedge (to garnish)

Directions:

1

Heat the palm oil in a non-stick frying pan over low heat.
2

Add the tomato purée and fry for about 10 minutes then add the onions, garlic, chilli and ginger and cook for 5 minutes further.
3

Remove the pan from the heat and allow to cool for 10 minutes.
4

Stir-in the peanut butter and add the smoked prawns just before serving.
5

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.
6

Drain and reserve the oysters. Meanwhile combine the flour, cayenne pepper, salt and pepper in a bowl.
7

Toss the oysters into the flour mixture and mix well.
8

Deep fry the oysters in oil for 3–4 minutes then drain on paper towels.
9

Serve 4 oysters per person, accompanied by a small ramekin of the chilli sauce and a lemon wedge.