1.5 kg of 41x50 shrimp without shell
300 ml of coconut milk
300 g of onion
3 spoons of ground cumin
600 g of ripe tomato
50 g of salt
3 spoons of crushed garlic
2 taiti lime halves
9 spoons of dendro oil
3 spoons of grated ginger
1.5 kg of 41x50 shrimp without shell
300 ml of coconut milk
300 g of onion
3 spoons of ground cumin
600 g of ripe tomato
50 g of salt
3 spoons of crushed garlic
2 taiti lime halves
9 spoons of dendro oil
3 spoons of grated ginger
Prepare the shrimp
Clean and reserve the shrimp
Chop the onion and reserve
Mix cumin, tomato, and coriander in a bowl and reserve
Heat the dendro oil in a pan over low heat
Add garlic and sauté until fragrant
Add the spice mix and ginger, and continue to sauté
Finish cooking
Combine shrimp, salt, lime juice, and coconut milk
Increase heat until the sauce thickens
Prepare the rice
Let the black-eyed peas sit in the sauce for 2 hours
Rinse, drain, and grind the peas in a mill. Reserve
Grate the onion, ginger, and dry shrimp
Place the pea mixture in a 6-liter pot
Add grated onion, ground dry shrimp, and ginger
Beat the mixture until it changes color and becomes smooth
Add dendro oil, 1 cup of chicken broth, and continue to beat for another time
Season with salt to taste
Wrap the rice balls in banana leaves and steam for 20 minutes
Assembly
Place a spoonful of rice on a plate and shape it into a ball
Place half of the pepper over the rice
Take the hot abará and still warm and unwind it
Make a cavity in the center of the abará using a spatula
Place the abará alongside the rice and on top of it, the shrimp
Decorate the center of the plate with three sprigs of cumin.
