Ingredients
- 1 1/2 kg 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
- 1/4 cup lemon juice
- 1 mango, roughly chopped
- 3 tablespoons coconut milk
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.