Crevettes Frites Avec Sauce Aux Feuilles De Manioc (fried Shrimp With Cassava Leaf Sauce)
Crevettes Frites avec Sauce aux Feuilles de Manioc is a classic dish from Gabonese cuisine that features crispy fried shrimp served with a flavorful cassava leaf sauce. This dish is a perfect combination of crunchy and savory flavors that will delight your taste buds.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup cassava leaves, finely chopped
- 1 onion, finely chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1 teaspoon ground crayfish
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil for frying
Instructions
- In a bowl, season the shrimp with salt, pepper, and paprika. Set aside.
- Heat the vegetable oil in a frying pan over medium heat. Fry the seasoned shrimp until golden brown and crispy. Remove and drain on paper towels.
- In a separate pot, sauté the onion and garlic until fragrant. Add the diced tomatoes and cook until softened.
- Stir in the chopped cassava leaves, ground crayfish, and a little water. Simmer for 10 minutes, stirring occasionally.
- Serve the fried shrimp with the cassava leaf sauce on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Frying pan Pot Bowl
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Serving Suggestions: Serve the Crevettes Frites avec Sauce aux Feuilles de Manioc with steamed rice or fufu for a complete meal.
Tips & tricks
Tips: Make sure to pat the shrimp dry before seasoning to ensure a crispy texture when frying.
Cost
$15