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LAMU
MANGO DIP WITH
SPICEY FRIED OYSTERS
Coastweek
- - A spectacular way to
prepare a popular local dish:
particularly well received if accompanied with an early evening
'sun downer' over-looking
the beach (i.e. served with a crisp, dry
white wine or a full-bodied 'Bloody Mary').
.
LAMU
MANGO DIP - INGREDIENTS: (Five appetiser portions)
-
Half
a cup sour cream
-
One
large Lamu mango, pureed
-
One
quarter of a teaspoon salt
-
Two
tablespoons Baobab Farm (Bamburi) honey
.
SPICEY
OYSTERS
-
INGREDIENTS:
-
Two/
three dozen (depending on size) sea oysters (removed from their
shells)
-
Three
cups good quality vegetable oil
-
Three
quarters of a cup cup bread crumbs
-
Three
quarters of a cup flour
-
Two
teaspoons fresh curry powder
-
Black
pepper and paprika seasoning
-
Two
sliced limes and some lettuce leaves for garnish.
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METHOD:
-
Prepare
the Lamu Mango Dip dip by combining sour cream, mango puree, salt
and honey.
-
Refrigerate
until needed.
-
Heat
oil to 350 degrees.
-
Combine
bread crumbs, flour, curry powder, pepper and paprika.
-
Drain
oysters and dredge in bread crumb mixture; fry in hot oil.
-
Garnish
with lime wedges and place on a bed of lettuce leaves.
-
Serve
with Lamu
Mango Dip.
•
We
are always interested in your opinions, suggestions, comments or
contributions - If you have a favourite 'traditional' recipe that
might go
down well along the East African Coast, do send it in to us and we can
share your pleasure and treasure with our readers around the world.
info@coastweek.com
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Copyright
©
'96, '97, '98, '99,
'00, '01, '02, '03, '04, '05, '06, '07, '08, '09,
'10, '11, '12. Coastweek Newspapers Ltd. All rights reserved.
Comments and questions:
info@coastweek.com
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