Preparation

After the prawns are washed, there are two strokes on the back of the prawns.
They are seasoned with saffron, tamarind, piripiri, salt, pepper, coconut milk, sutate sauce and finely chopped onion.
Wrap each shrimp with a little of the ingredients mentioned in palm leaves.
They take to roast the embers, turning so that it roasts on both sides. Serve unwrapped.
Serve with a salad.

Ingredients

  • 1 dl of tamarind juice
  • 2 tablespoons of coconut milk
  • 750 grs of large prawns
  • 2 tablespoons of sutate sauce
  • 1 medium onion
  • saffron q.s.
  • salt q.s.
  • piripiri q.s.
  • pepper q.s.