Giant prawns in a pecorino coating with mango and ginger relish

Ingredients for 1 servings:

• 1 mango(s)
• 1 orange(s)
• 2 cm ginger
• 2 sprigs of mint
• salt and pepper
• 10 king prawns
• 100 g Pecorino
• 1 egg(s)
• 1 tsp ginger powder
• 1 tsp garlic granules
• Soybean oil
• Flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

For the relish, split the mango and separate the flesh from the skin, preferably with a tablespoon. Peel the ginger and finely chop or grate it. Pick the mint leaves and roughly chop them. Squeeze the orange. Mix the mango, ginger, mint, and orange juice and season lightly with salt and pepper. Puree everything and chill. For the prawns, finely grate the pecorino and mix with the ginger and garlic. Coat the prawns first in flour, then in the egg, and finally in the pecorino mixture. Heat enough oil in a non-stick pan and fry the prawns for 5 minutes on each side until golden brown. Serve with the relish. The remaining relish goes very well with any fish or poultry.