Liberian Spiced Prawns with Palm Wine

Ingredients

In this adaptation of the original Chinese Drunken Prawn dish, we incorporate traditional Liberian flavors and ingredients to create a unique and authentic Liberian culinary experience. The original dish typically uses Chinese rice wine, while we substitute it with palm wine, a popular ingredient in Liberian cuisine. Additionally, we enhance the flavors with a blend of traditional Liberian spices, such as ginger, garlic, and chili, to give the dish a distinctively spicy and aromatic profile. We alse have the original recipe for Drunken Prawn, so you can check it out.

• 500g (1.1 lb) large prawns, peeled and deveined 500g (1.1 lb) large prawns, peeled and deveined
• 1 cup (240ml) palm wine 1 cup (240ml) palm wine
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the prawns, palm wine, paprika, black pepper, and salt. Let them marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped red chilies. Sauté until the onions are translucent and the spices are fragrant.
3. 3.
   Add the marinated prawns to the skillet, reserving the marinade. Cook the prawns for 2-3 minutes on each side until they turn pink and are cooked through. Remove the prawns from the skillet and set them aside.
4. 4.
   In the same skillet, add the tomato paste and cook for a minute, stirring constantly. Pour in the reserved marinade and chicken or vegetable broth. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Return the prawns to the skillet and cook for an additional 2-3 minutes, ensuring they are coated in the sauce and heated through.
6. 6.
   Serve the Liberian Spiced Prawns with Palm Wine over steamed rice or fufu. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Palm Wine — If palm wine is not available, you can substitute it with a combination of white grape juice and apple cider vinegar to mimic its fruity and tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more red chilies or a pinch of cayenne pepper.
• Adjust the spiciness by reducing or increasing the amount of chili according to your preference.
• Serve the dish with a squeeze of fresh lime juice for a burst of citrus flavor.
• Make sure not to overcook the prawns to maintain their tender texture.
• Experiment with different herbs for garnish, such as basil or mint, to add a unique twist to the dish.

Serving advice

Serve the Liberian Spiced Prawns with Palm Wine over a bed of steamed rice or alongside fufu, a traditional Liberian staple made from cassava or plantains. The dish pairs well with a side of sautéed vegetables or a fresh green salad.

Presentation advice

Arrange the prawns on a large serving platter, drizzle the sauce over them, and garnish with fresh cilantro or parsley. For an elegant touch, place a few lime wedges around the platter. The vibrant colors of the prawns and the aromatic sauce will make for an enticing presentation.