1. Heat the palm oil in a non-stick frying pan over low heat. 2. Add the tomato purée and fry for about 10 minutes then add the onions, garlic, chilli and ginger and cook for 5 minutes further. 3. Remove the pan from the heat and allow to cool for 10 minutes. 4. Stir-in the peanut butter and add the smoked prawns just before serving. 5. For the oysters: place the shellfish in a plastic bag and mix with the lemon juice and garlic powder. Toss to coat and allow to marinade for 15 minutes. 6. Drain and reserve the oysters. Meanwhile combine the flour, cayenne pepper, salt and pepper in a bowl. 7. Toss the oysters into the flour mixture and mix well. 8. Deep fry the oysters in oil for 3–4 minutes then drain on paper towels. 9. Serve 4 oysters per person, accompanied by a small ramekin of the chilli sauce and a lemon wedge. ---------------------------------------------------------------------------
Nutrition
Ingredients
