Prawns with Mojo
Mojo is a garlicky sauce popular in Cuba and throughout the Caribbean region. It is commonly used to flavour cassava, and can also be served with a variety of grilled meats, fish, seafood and vegetables.
The recipe below has been adapted from one found on Taste of Cuba.
- 1/2 cup extra virgin olive oil, plus extra to fry the prawns
- 3-4 garlic cloves, peeled and finely chopped
- 80g coriander leaves, finely chopped
- 1 tsp freshly ground cumin powder
- 1-2 tbsp jalapeno peppers, finely chopped
- 1/2 cup orange juice
- 1/2 cup lime juice
- salt and pepper to taste
- Prawns - 10 per person if serving as a main or 5 per person if serving as a starter
- Heat the olive oil in a saucepan over medium heat.
- Add the garlic into the hot oil and sauté, before adding orange juice, lime juice, cumin, salt and pepper. Once the sauce begins to boil, remove from the heat.
- Place the sauce into a blender, along with the jalapeño peppers and coriander. Mix until the ingredients combine together, about 30 seconds.
- In a frying pan, stir fry the prawns in olive oil, with salt and pepper, until cooked.
- Serve the prawns with the sauce poured on top.
I am linking this post to the current Flavours of the Caribbean event, which is run by Nayna Kanabar of Simply.Food and guest hosted by me. I would love it if you could all get involved and create some recipes from the islands. Follow this link to find out more (click here).