Peruvian shrimp stir-fry with quinoa (with Encona Amarillo sauce)
I’m always a bit skeptical of ready-made sauces (apart from the Lee Kum Kee ones, which have proved their worth many times over), and I’m also quite unfamiliar with Peruvian cuisine (bar my middling experience at Lima last year). So when I received a bottle of Peruvian Amarillo chilli sauce from Encona, I was both nervous but also up to the challenge.
I looked up a few recipes and merged and adapted, as is the Swindian way. The result was a very simple and quick dish, which nevertheless didn’t feel too everyday as I used king prawns and served it with quinoa on the side. The verdict on the sauce? It’s pretty spicy, but unfortunately lacks any additional flavours apart from chilli. Next time, I would only use around 1 tbsp and combine it with a variety of other flavours, including fresh herbs such as coriander, parsley, and basil, and possibly a touch of lemon. The prawn dish may also not have been the ideal recipe to bring out the flavours of the sauce, but if you like spice, then go ahead!
Serves three people
- 300g raw king prawns
- 2 small (or 1 large) zucchini, sliced
- 1 red pepper, de-seeded and sliced
- 1.5 tsp minced garlic
- 2 tbsp olive oil
- 4-5 tbsp Encona Amarillo chilli sauce (reduce, if you can’t take spice)
- Handful of fresh parsley, chopped
- Freshly ground black pepper, to serve
Heat the olive oil in a large frying pan and add the minced garlic. After 1 minute, add the zucchini and pepper. Fry for a few minutes, and then add the Encona Peruvian Amarillo chilli sauce. Stir until the vegetables are coated and then add the prawns and fresh parsley. As soon as the prawns turn pink, turn off the heat and serve with some black pepper on top and quinoa on the side!