Prawns with Mango Sauce

 

This recipe is often associated with Thai cuisine, but is also popular in other Southeast Asian cuisines that often incorporate sweet and sour flavors. It is very easy to adjust this relationship between sweet and spicy by simply changing or eliminating an ingredient. If this Christmas you want to prepare seafood in a different way and you like the flavors of oriental cuisine, this is your recipe.

INGREDIENTS (4 diner)

• 500 g (1.1 lb) prawns or shrimps, peeled and deveined
• 1 large ripe mango, peeled and cut into cubes
• 1 red pepper, cut into strips
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 piece of fresh ginger, grated
• 1 red chili, chopped (optional, for a spicy touch)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 lemons
• 2 tablespoons soy sauce
• 2 tablespoons of honey
• 2 tablespoons of sesame oil (if you can't find it, you can use sunflower, coconut, rapeseed oil, etc.)
• Salt and pepper to taste
• Cooked rice to serve (optional)

In a bowl, mix the shrimp with the lemon juice, soy sauce, and grated ginger. We let it marinate for 15-20 minutes.

Meanwhile, we prepare the mango sauce. Using a hand blender or food processor, blend the mango cubes until you obtain a smooth puree.

Heat the sesame oil or similar in a large frying pan over medium heat. Add the chopped garlic without the green germ inside (which makes it repeat a lot) and the chili (if you are using it) and sauté for about 30 seconds.

Add the pepper strips and onion slices to the pan and sauté until tender.

Add the marinated shrimp to the pan and cook until pink and cooked through, but never more than 2 or 3 minutes.

Pour the mango puree over the shrimp and vegetables. Add the honey and mix well. We cook over low heat for a few minutes so that the flavors mix.

We adjust salt and pepper to taste. If you prefer sweeter, you can add a little more honey.

Just before serving, sprinkle fresh cilantro on top.

It is almost always served over cooked rice and is fabulous.