Yield: 6 servings
Measure | Ingredient |
---|---|
1½ kilograms | Uncooked large prawns; (shelled and, |
\N \N | ; deveined |
\N \N | Tails left Intact) |
2 tablespoons | Chile sauce |
1 tablespoon | Soy sauce |
2 teaspoons | Cracked black peppercorns |
1 \N | Clove garlic; crushed |
¼ cup | Lemon juice |
1 \N | Mango; roughly chopped |
3 tablespoons | Coconut milk |
CHILLI MARINADE
MANGO CREAM
1. To make marinade place chile sauce, soy sauce, peppercorns, garlic and lemon juice in a bowl and mix to combine. Add prawns, toss to coat. Cover and set aside to marinate for 1 hour. Toss several times during marinating.
2. To make Mango Cream, place mango flesh and coconut milk in a food processor or blender and process until smooth.
3. Drain prawns and stir-fry in a lightly oiled preheated frying pan or on a lightly oiled barbecue for 3 to 4 minutes or until prawns just change colour. Serve with Mango Cream. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.