| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Super1 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Uncooked large prawns; (shelled and, |
|
|
; deveined |
|
|
Tails left Intact) |
| 2 |
tb |
Chile sauce |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Cracked black peppercorns |
| 1 |
|
Clove garlic; crushed |
| 1/4 |
c |
Lemon juice |
| 1 |
|
Mango; roughly chopped |
| 3 |
tb |
Coconut milk |
INSTRUCTIONS
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)
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