John Myers
Prawns in Hot Coconut Mango Sauce in Rice Ring
The perfect prawns in hot coconut mango sauce in rice ring recipe with a picture and simple step-by-step instructions.
- 1000 g Fresh king prawns, weight after peeling and cleaning 500 g
- 1 size Onion
- 3 Garlic cloves
- 3 Chili peppers
- 2 tbsp Coconut oil
- 1 tsp Grated ginger
- 1 tsp Turmeric
- 1 tbsp Yellow curry paste
- 250 ml Coconut milk
- 1 Fresh mango
- 0,5 Pineapple fresh
- Chilli salt
- 1 Bio lemon zest
- 0,5 Lemon fruit juice
- Wash the shrimp, turn off the head, remove from the shells, remove the intestines. Rinse well again under cold water, then pat dry and keep ready. Weight of the lot after cleaning should be 500 g.
- Peel the onion and cut into small cubes. Peel and finely chop garlic cloves. Wash, core, halve the chilli peppers and cut into fine strips. Grate ginger. Provide everything.
- Peel the mango, remove the core. Cut one half into not too large cubes. Puree the other half. (Use the firm meat for the cubes.) Both quantities should be 150 g each. Peel the pineapple, cut out the “eyes”, remove the middle strand. The weight of the leftover pulp should be 150 g. Also cut the pulp into not too large cubes. Provide.
- Heat the coconut oil in a large pan (or in a wok). Steam the onion, garlic and ginger until translucent. Add the chilli, turmeric and curry paste and sauté for about 1 minute while stirring.
- Add the prawns and stir-fry until the color has changed (approx. 2 – 3 min.)
- Then pour in the coconut milk and mango puree. Mix everything well, simmer gently for another 3 minutes and reduce a little. Turn off heat.
- Just before serving, fold in the mango and pineapple pieces and only let them get hot in the brew. Season everything with the lemon zest, the juice of half a lemon and the chilli salt. Slice the rest of the lemon and use it for the garnish.
- Arrange everything in the rice ring and a light, well-chilled white wine ………. ‘n Gut’n
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