Spicy king prawns with mango-saffron sauce on tagliatelle

Ingredients for 2 servings:

• ½ mango(s), ripe
• 1 tbsp oil
• 2 shallots
• 2 cloves garlic, to taste
• 1 chili pepper(s), e.g. bird’s eye chili
• 1 bay leaf
• 1 bag of saffron threads
• 1 pinch(s) of sugar
• some white wine, e.g. Pinot Grigio or Cabernet Blanc
• 100 ml coconut milk, more depending on the desired consistency
• salt and pepper
• 12 deveined king prawns, e.g. black tiger prawns
• 1 garlic clove(s)
• 1 chili pepper(s), e.g. bird’s eye chili
• 1 tbsp oil
• salt and pepper
• 250g tagliatelle
• some parsley or coriander, as desired

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

A fine dish for special occasions or a romantic evening for two.

Preheat the plates in the oven at approximately 50-60°C (top/bottom heat). Wash, peel, and deseed the mango, and dice the flesh. Peel and finely chop the shallots and garlic cloves for the sauce. Deseed and finely chop the chili pepper, preferably wearing gloves. Chop the parsley or coriander for garnish, if desired. Grind the saffron with a pinch of sugar in a mortar and pestle and add a little white wine to the mixture until ready to use. Wash and peel the prawns, removing any remaining intestines if desired. Pat dry. Heat the oil in a pan, sauté the onion until translucent, tear the bay leaf a few times along the sides, and fry. Add the garlic and chili and fry briefly. Then add the mango cubes and sauté for 3-4 minutes. Add the coconut milk and simmer. Once the mango is cooked soft, remove the bay leaf and puree everything with a hand blender, then reduce to the desired consistency. Add the saffron and season with salt and pepper. In the meantime, cook the tagliatelle al dente according to the package instructions. Keep warm if necessary. Heat the oil in another pan, add the garlic and chili, and fry lightly. The garlic should not brown. Now add the king prawns and fry for about 2 minutes on each side. Then remove from the pan and season with salt and pepper. Arrange the tagliatelle on warmed plates with the sauce, top with the king prawns, garnish with some parsley or coriander, and serve immediately. The wine used for the sauce goes well with it.