Ready in 15 minutes
This spicy & flavorful dish hails from the coast of Peru, where everything of the sea is regaled as being gifts directly of the Gods.
Wonderfully complex in its simplicity, it has been my favorite for years, and no one that has ever tried it didn't like it a great deal.
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Wash & chop seafood. Heat oil in pan and make a mixture of the garlic, ajis, pepper, cumin and the onion.
When all is evenly cooked, mix in the wine, then seafood.
Add enough cold water to cornstarch to dilute and add the salt. Mix well.
Serve with the boiled potato and parsley.
Langostino is a Spanish word with different meanings in different areas. In America, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn. It is more closely related to porcelain crabs and hermit crabs. You may use prawns if you cannot find the specific.
Aji Mirasol is a Peruvian red pepper. You may use regular ground red (cayenne) pepper in a pinch with some flavor loss, but you're really better off if you can find ground New Mexico chili powder.
Aji Panca is another Peruvian pepper. It has medium thick flesh and a smoky berry flavor. This one's really tough to substitute. Try Poblano or any other mild but flavorful ground chile.
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