PRAWNS WITH SWEET CHILLI MANGO SAUCE

This original dish is amazing as a tapa dish, dipping your favourite bread into the finger-licking sauce, or as a main course, served with rice or noodles. We have also added two really nice sweet chilli mango sauce recipes, which are easy to make and go really well with the prawns. You can easily personalise these sauces by changing the type and quantity of chilli or even other ingredients and make your own original sauce to suit your own taste!

INGREDIENTS:

  • 20 peeled and deveined king prawns
  • 4 tbsp extra virgin olive oil or toasted sesame oil
  • 4-5 tbsp sweet chilli mango sauce
  • Light soy sauce to taste
  • 1 heaped tsp chopped garlic
  • 1 heaped tsp chopped mild fresh chillies or your favourite fresh chillies
  • 1⁄3 glass of dry white wine
  • 1tbsp finely chopped fresh garlic and/or fresh coriander

Heat the oil to a medium high heat in a shallow pan until it starts to smoke, then add the prawns. When the prawns are fried on one side, quickly lower the heat to medium, add the garlic and fresh chilli, then sautè until the garlic is a light golden colour.

Next, quickly add the wine (be careful, it will splash when mixing) and let it reduce for 10 seconds. Add the soy sauce and stir quickly, then add the mango sauce and stir. Cook all together for a few seconds and serve. Sprinkle the fresh herbs on top and serve straight away.

SWEET CHILLI MANGO SAUCE (RECIPE 1)

Mix 75ml / ⅓ cup of water, 75ml / ⅓ cup of white vinegar, 75ml / ⅓ cup of white sugar, 75g / ½ cup of mango pulp, a pinch of salt, 1 garlic clove crushed and finely chopped, 1⁄2 tsp chilli flakes in a saucepan.

Boil all of the ingredients for 5 minutes, stirring well. Mix 1 tbsp of cornflour with 2 tbsp cold water, reduce the heat and add this to the mixture, and cook until it gets a thick consistency, like double cream.

SWEET CHILLI MANGO SAUCE (RECIPE 2)

Mix 75ml / ⅓ cup of white vinegar, 75g / ⅓ cup of white sugar, 75g / ⅓ cup of mango pulp, a pinch of salt, 1 crushed and finely chopped garlic clove, 1⁄2 tsp chipotle chilli flakes, 1 tsp grated ginger and 1 tbsp finely chopped spring onion in a saucepan.

Boil all of the ingredients for 5 mins stirring well. Mix 1 tbsp of cornflour with 2 tbsp of cold water, reduce the heat and add this to the mixture, along with 75ml orange juice. Cook until it gets a thick consistency, like double cream.

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