Camaro Grelhado Com Molho Cru (Grilled Prawns with Green Onion Sauce)
Grilled prawns acquire a subtle char that contrasts beautifully with a sharp, herbaceous sauce. This Brazilian preparation keeps the mollho cru uncooked, preserving the bright acidity of vinegar and the raw bite of spring onions. Cumin adds warmth without overpowering the delicate seafood. The technique is straightforward enough for weeknight cooking, yet the interplay of temperatures and textures feels intentional enough for guests.
Instructions
Make the sauce by combining all the ingredients and grinding them into a paste.
Put the prawns on the skewers and brush with sauce.
Grill until done (they should lose their translucent color), about 3-4 minutes on each side.
Serve with extra sauce on the side..
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