King Prawns & Mango Slaw
Succulent king prawns served alongside a sweet mango slaw.
Print
Pin
Servings: 2
Calories: 330kcal
Ingredients
- 12 Black tiger king prawns 6 per person
- 1 Bunch of curly parsley chopped
- 2 tsps Garlic paste
- 20 g Butter
- 150 g Red cabbage finely shredded
- 100 g Sugar snap peas thinly sliced lengthways
- 1 Ripe mango peeled and sliced into matchstick size pieces
- 1 tbsp Olive oil
- 2 tbsps Mango Chutney
Mango Chutney
- 1 tbsp Sunflower oil
- 2 tsps Ginger paste
- 2 tsps Garlic paste
- ½ Red chilli finely chopped
- 2 tsps Black caraway seeds
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- ¼ tsp Turmeric
- ¼ tsp Ground cardamom
- ¼ tsp Ground cloves
- ¼ tsp Ground cinnamon
- ¼ tsp Salt
- 4 Large Mangoes peeled and diced
- 250 g White granulated sugar
- 130 g White wine vinegar
Instructions
- If your prawns still have the shell on, take it off and de-vein the prawns.
- Toss the prawns with half of the chopped parsley and garlic paste. Place into the fridge until it's time to cook them.
- For the mango slaw, add the shredded red cabbage, mango matchsticks, sliced sugar snap peas and the rest of the parsley into a mixing bowl. Add the mango chutney along with a drizzle of olive oil and mix well.
- Heat some sunflower oil in a pan, when it is hot add the prawns. The pan should be hot enough that they sizzle.
- Cook the prawns for about 2 minutes on either side. They should be a nice pink colour. Add the butter and toss to coat.
- Plate the prawns over the mango slaw. Spoon over the garlicky butter left over in the pan.
TO MAKE THE MANGO CHUTNEY:
- Heat the oil over a medium-high heat. Fry the ginger, garlic and chillies for a minute.
- Add the spices and fry for another minute.
- Add the diced mangoes, sugar, salt and vinegar and stir to combine.
- Bring it to a rapid boil, then reduce to a low heat and simmer for about 1 hour.
- Remove it from the heat and allow to cool.
- The chutney will keep for up to 2 months in a sealed jar or container.
Nutrition
Calories: 330kcal