Ingredients Weight Measure
Gulf prawns, 16/20, head on 72 ea.
Peppers, red vinegar, drained 4 cups
Garlic cloves 12 ea.
Naranja agria (South American bitter orange) juice 2 cups
TABASCO® brand Original Red Sauce 1 - 2oz. bottle
Sugar 4 Tbsp.
Molasses 1/2 cup
Cilantro stems, fresh 12 ea.

Yam Mash

Ingredients Weight Measure
Yams, Jamaican yellow 6 lbs.
Water for cooking
Butter to taste
Salt to taste
Sugar to taste

Fried Yucca Chips

Ingredients Weight Measure
Yucca roots, sliced paper thin 4-5 ea.
Oil for frying
Salt to taste


  1. For the Prawns, place all the ingredients, except the prawns, in a blender and roughly blend until all ingredients are well mixed. Hold refrigerated, if necessary, for up to 24 hours.
  2. Slit all the prawns on the back to remove the vein and allow the marinade to permeate the shrimp.
  3. Pour the marinade over the prepared prawns. Allow to marinate at least 1 hour, although 2-3 hours is best.
  4. Drain the marinade from the prawns. Grill on an extremely hot grill until completely cooked, approximately 2-3 minutes on each side, depending on the heat of the grill and the thickness of the prawns.
  5. For the Yam Mash, cook yams in salted water until soft. Drain and roughly mash with butter, salt and sugar to taste.
  6. For the Yucca Chips, deep-fry as for potato chips, and slightly salt.
  7. To serve, place a portion of mashed yam on each plate. Arrange the prawns on the yam mash and garnish with crispy yucca chips.

Yield: 12 servings