Prawns Guyanaises

    35 min

    This recipe from French Guiana is something a little different and exciting, but still easy to make. You can look for annatto oil in African or Caribbean shops. It is a dark orange-red in colour, made from infusing the oil with annatto seeds. In a real pinch, you could try using olive oil, or you can make your own by combining 250ml of olive oil with 8 tablespoons of annatto seeds, then heating over medium heat for 5 minutes.

    2 people made this

    Serves: 4 

    • For the prawns
    • 1L water
    • 500g prawns, peeled
    • 1 bouquet garni
    • 1 carrot, sliced
    • 1 onion, minced
    • salt and pepper to taste
    • 1 small chilli
    • For the sauce
    • 3 garlic cloves, minced
    • 1/2 onion, minced
    • 1 carrot, diced
    • 1/4 cucumber, diced
    • 1/2 red pepper, diced
    • 2 limes, juice only
    • 1 pinch of ground paprika
    • 10 allspice berries
    • 10 cloves
    • 200ml annatto oil

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. In a saucepan, heat 1 litre of water over medium heat with the salt, pepper, bouquet garni, onion, carrot and chilli. Add the prawns and cook for 4 minutes. Drain through a sieve and pour into a large bowl.
    2. In a bowl, mix the garlic with the onion, carrot, cucumber, pepper, lime juice, paprika, allspice and cloves. Stir in the cooked prawns then add the annatto oil and stir well. Marinate overnight in the refrigerator.
    3. Serve chilled with small boiled potatoes or sweet potatoes.

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