Monday, December 27, 2010

Prawns with Mango Salsa

This is a Luke Mangan recipe that I made as a starter for our Christmas lunch.

Cast of characters (serves 4)
  • 16 fresh (green) king prawns, peeled (tails left on) and de-veined
  • 2 handfuls rocket
Mango Salsa
  • 2 mangoes (peeled, pip removed and diced)
  • 2 small red chillies (de-seeded and finely chopped)
  • 1 small red onion (peeled and finely chopped)
  • 2 cloves garlic (finely chopped)
  • 15g (1 tablespoon) finely grated ginger
  • 30ml white wine vinegar
  • 30ml olive oil
  • cracked black pepper and sea salt
  • 30g (2 tablespoons) chopped coriander
Step 1
Make salsa by combining the fresh mango, chillies, onion, garlic, ginger, a dash of white wine vinegar and olive oil and the coriander (note, you may need to add a pinch of sugar). Set aside to allow the flavours to combine.

Step 2
Heat a frying pan over a medium to high heat. Add a little olive oil.

Step 3
Add the prawns and cook quickly over high heat. Remove from frying pan as soon as they are cooked (they will continue to cook once removed from the heat).

Step 4
Serve the prawns with a scoop of salsa and some rocket to garnish.

Luke Mangan serves this on a plate with 4 prawns per person. Because we were going to have a huge Christmas dinner as a main course we decided that two prawns each would be enough as a starter and I served them in cute little glasses without the rocket.

A close up of the Mango Salsa

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