John Myers
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Grilled Prawns with Mango Salsa and Mango Curry Sauce
The perfect grilled prawns with mango salsa and mango curry sauce recipe with a picture and simple step-by-step instructions.
Shrimp:
- 8 Large shrimp size 6/8
- Some garlic oil
Salsa:
- 1,5 Mangoes
- 0,5 Pomegranate
- 0,5 Red pepper
- 0,5 Cucumber
- 1 tbsp Chilli flakes
- 1 tsp Salt
Sauce:
- 0,5 Mango
- 75 g Creme fraiche Cheese
- 1 tsp Salt
- 1 tsp Curry
Shrimp:
- Rinse the shrimp lightly. Remove legs, feelers, etc. Cut open the shells on the back from head to tail and pull the intestines out of the meat (looks like a black thread). Now rinse the shrimp thoroughly under cold running water and pat dry.
- Grill the prawns with the shell on the grill, remove the shell before serving and drizzle with a little garlic oil. Use garlic oil in the pan for frying. Cooking time, depending on the size of the prawns, cut one through. They should still be slightly glassy.
Salsa:
- Peel the mangoes and remove the core. Cut the firm flesh of 1 1/4 mangoes into small cubes and place in a larger bowl.
- Put the remaining 3/4 mango in a higher container for later pureeing.
- Remove the skin of the bell peppers with the asparagus peeler, cut into fine strips, cut them into thirds and add to the mango cubes.
- Slice the cucumber first, then cut these into fine strips and add them as well.
- Peel the pomegranate seeds and fold in with the juice.
- Season the salsa with chilli and salt and mix everything well. Let something go.
Mango sauce:
- Now puree the rest of the mango and mix well with the crème fraîche, salt and curry.
- We had a well-chilled, dry white wine and French baguette with it. Good Appetite.
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