Môlho de Acaraj (Chile-Shrimp Sauce) Recipe

Môlho de Acaraj (Chile-Shrimp Sauce) Recipe

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45 juta s/d 2.5 milyar listing 2018
Môlho de Acaraj (Chile-Shrimp Sauce) Recipe Môlho de Acaraj (Chile-Shrimp Sauce) Recipe Môlho de Acaraj (Chile-Shrimp Sauce) Recipe, Yield : About 3/4 cup (177 mL) Heat Scale : Hot This Brazilian sauce is traditionally served over black-eyed pea fritters (acaraj, called accra in the West Indies), but it can also be spread over other bland foods, such as potatoes. It has an intense shrimp flavor and high heat. It is traditionally made with dende, palm oil, but I have substituted an oil with less saturated fat. Ingredients : 6 large shrimp, cooked, shelled, deveined, and mashed 1 onion, peeled and minced 5 fresh malagueta chiles, stems and seeds removed, minced (or substitute tabascos, Thais, or piquins) 1/2 teaspoon (2.5 mL) salt 3 tablespoons (45 mL) vegetable oil, or more if needed Method : With a mortar and pestle, crush together the shrimps, onion, chiles, and salt to make a paste. In a sauté pan, heat the oil over high heat. Add the paste and sauté for 10 minutes, stirring constantly. Variation : Add 1 teaspoon (5 mL) minced cilantro and ½ teaspoon (2.5 mL) ground ginger to the paste.

Môlho de Acaraj (Chile-Shrimp Sauce) Recipe

Yield : About 3/4 cup (177 mL) Heat Scale : Hot This Brazilian sauce is traditionally served over black-eyed pea fritters (acaraj, called accra in the West Indies), but it can also be spread over other bland foods, such as potatoes. It has an intense shrimp flavor and high heat. It is traditionally made with dende, palm oil, but I have substituted an oil with less saturated fat. Ingredients :
    • 6 large shrimp, cooked, shelled, deveined, and mashed
    • 1 onion, peeled and minced
    • 5 fresh malagueta chiles, stems and seeds removed, minced (or substitute tabascos, Thais, or piquins)
    • 1/2 teaspoon (2.5 mL) salt
    • 3 tablespoons (45 mL) vegetable oil, or more if needed
Method :
    1. With a mortar and pestle, crush together the shrimps, onion, chiles, and salt to make a paste.
    2. In a sauté pan, heat the oil over high heat. Add the paste and sauté for 10 minutes, stirring constantly.
Variation : Add 1 teaspoon (5 mL) minced cilantro and 1/2 teaspoon (2.5 mL) ground ginger to the paste. chile-shrimp sauce, chile-shrimp sauce recipe, how to cook chile-shrimp sauce, how to cook môlho de Acaraj, how to make chile-shrimp sauce, how to make môlho de Acaraj, ingredients chile-shrimp sauce, ingredients môlho de Acaraj, method chile-shrimp sauce, method môlho de Acaraj, môlho de Acaraj, môlho de Acaraj recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Môlho de Acaraj (Chile-Shrimp Sauce) Recipe

Article Categories : American Recipes, Recipes

Môlho de Acaraj (Chile-Shrimp Sauce) Recipe

Yield : About 3/4 cup (177 mL)
Heat Scale : Hot

This Brazilian sauce is traditionally served over black-eyed pea fritters (acaraj, called accra in the West Indies), but it can also be spread over other bland foods, such as potatoes. It has an intense shrimp flavor and high heat. It is traditionally made with dende, palm oil, but I have substituted an oil with less saturated fat.

Ingredients :

    • 6 large shrimp, cooked, shelled, deveined, and mashed
    • 1 onion, peeled and minced
    • 5 fresh malagueta chiles, stems and seeds removed, minced (or substitute tabascos, Thais, or piquins)
    • 1/2 teaspoon (2.5 mL) salt
    • 3 tablespoons (45 mL) vegetable oil, or more if needed

Method :

    1. With a mortar and pestle, crush together the shrimps, onion, chiles, and salt to make a paste.
    2. In a sauté pan, heat the oil over high heat. Add the paste and sauté for 10 minutes, stirring constantly.

Variation :

Add 1 teaspoon (5 mL) minced cilantro and 1/2 teaspoon (2.5 mL) ground ginger to the paste.