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THIS DISH PLAYS WITH ETHIOPIAN SPICES
TO MAKE A ETHIOPIAN STYLE DISH
AS IN THE CLASSIC PILPIL DISH
BUT WE WILL CHANGE BUTTER TO NITER KIBBEH
AND PAPRIKA TO BERBERE
MAKING THIS A HOTTER VERSION OF THE ORIGINAL
NITER KIBBEH (BUTTER)
DRIED RED CHILLI
1 kg medium sized uncooked prawns or shrimps
100ml olive oil
3 tablespoons of niter kibbek
3 garlic cloves, chopped roughly
1/2 teaspoon berbere
1/2 teaspoon salt
1/4 teaspoon of dried chilli flakes
Add salt to the prawns and put them in a covered bowl and leave in the fridge for 30 minutes.
Heat the oil and butter together in a large heatproof dish over a medium heat.
When foaming add the chilli and garlic, chilli & Berbere.
Stir and cook the garlic and chilli mix for 1 minute until golden brown.
Add the shrimps or prawns and cook for around 3 minutes.