Hot chilli prawns
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | kilograms | Uncooked large prawns; (shelled and, |
| ; deveined | ||
| Tails left Intact) | ||
| 2 | tablespoons | Chile sauce |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Cracked black peppercorns |
| 1 | Clove garlic; crushed | |
| ¼ | cup | Lemon juice |
| 1 | Mango; roughly chopped | |
| 3 | tablespoons | Coconut milk |
Directions
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.