Prawns with Mango Sauce Recipe
Ingredients
- 1½ lb (750 g) raw king prawns
- 4 oz (125 g) plain flour
- Pinch of salt
- 1 tablespoon olive oil
- 1 egg, separated
- ¼ pint (150 ml) coconut milk
- Oil, for deep-frying
- #Mango Sauce#
- 4 large ripe mangoes
- 2fl oz (50 ml) water
- 1½ oz (40 g) caster sugar
- Pinch of ground ginger
- Pinch of ground cinnamon
- 1 teaspoon curry powder
- Juice of ½ lime
- Pinch of salt
Instructions
- Peel the prawns, leaving the tails on, and take out the black vein that runs along the back of each prawn. Leave the prawns in a cool place, covered, while you make the batter and sauce.
- To make the batter, put the flour, salt and olive oil into a bowl and make a well in the center. Whisk the egg yolk with the coconut milk, and gradually add to the flour, beating well. Cover and set aside.
- To make the mango sauce, peel the mangoes and remove the stones. Cut up the flesh and process in a food processor or blender, then turn into a saucepan, add the water and stir over a low heat until blended. Cover and simmer for 15—20 minutes until thickened. Stir in the sugar, spices, lime juice and salt and leave to cool.
- Whisk the egg white until stiff and fold into the batter. Add the prawns. Heat the oil for deep-frying to 190°C 375ºF) and fry the prawns, in batches, until golden brown. Remove and drain on absorbent kitchen paper. Serve immediately with the sauce.
Prawns with Mango Sauce Recipe