Caramelised Prawn and Mussel Jollof
Smoky, gingery seafood pairs perfectly with the bright flavour of Oosum Jollof. We eat this with lightly steamed spring greens.
Smoky, gingery seafood pairs perfectly with the bright flavour of Oosum Jollof. We eat this with lightly steamed spring greens.
4 Servings
35 Minutes
Pescetarian
Ingredients:
4 cups cooked Oosum Jollof Rice, prepared according to package instructions
3 tbsp olive oil
2 shallots, finely chopped
35g ginger, sliced into matchsticks
2 cloves garlic, crushed
3 tbsp dark soy sauce
1 tbsp dark muscovado sugar
1 tsp oyster sauce
1/2 cup water
200g fresh raw prawns, trimmed and shelled
250g fresh mussels
half a lemon, sliced into wedges
knob of butter
couple of sprigs of fresh coriander, roughly chopped
Method:
Place oil, shallots, garlic and ginger in saute pan and gently fry till fragrant. Add soy sauce, oyster sauce, sugar and water. Mix to combine and simmer. Add shrimp and keep stirring until mixture is sticky and the shrimp have started to crisp at the edges. Remove shrimp from pan and add the jollof rice, stir until all the sauce from the pan has been completely absorbed. Add the shrimp back to the pan, then add the mussels, butter, some salt and black pepper. Cover with a lid and leave to cook for 3 to 4 minutes until the mussel shells open. Garnish with coriander and lemon slices and serve immediately.