Fricassé de ouassous (Fricassée of Freshwater Prawns)
Fricassé de ouassous (Fricassée of Freshwater Prawns) is a traditional Guadeloupean recipe for a classic fricassee of ouassou, large freshwater prawns, in a tomato base with onion, garlic, herbs and chillies. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Fricassée of Freshwater Prawns (Fricassé de ouassous).
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Ouassous are freshwater prawns from Guadeloupe, and this is a classic way of cooking them. As with any prawn, before cooking the ouassous, remember to remove the digestive tract (often referred to as the 'vein')
Ingredients:
1kg of ouassous
1 bouquet garni (chives, thyme, parsley, allspice leaf)
1 onion, chopped
2 garlic cloves, chopped
5 fresh tomatoes (or 1 tin of peeled tomatoes)
1 tbsp of tomato purée
1 stock cube
3 limes
1 habanero chilli
Oil for frying
Method:
Chop chives, and thyme leaves along with half the parsley.
Place a saucepan over medium heat, add a good glug of oil and use to fry the onion for 4 minutes. Add the garlic and cook for 90 seconds then stir in the chopped chives, thyme and parsley.
Stir fry for 1 minute then add the diced tomatoes and a the of tomato purée.
After 10 to 15 minutes, add the marinated ouassous and the whole parsley.
When the ouassous turn red, add 1 whole chilli without piercing it, 200ml hot water, and the stock cube. Season with salt and freshly-ground black pepper, and simmer for a few minutes.
At the end of cooking, sprinkle with lemon juice.
Serve hot with white rice or local root vegetables.
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