Thai Prawns With Mango Salsa Recipes

Steps:

• In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
• In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
• Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

Steps:

• Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
• To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

Steps:

• Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
• Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

Steps:

• To make the salsa, place all ingredients in a bowl. Toss to combine. Set aside.
• To make prawns, process garlic, chilli, coriander/cilantro roots, green onion, sugar, fish sauce, and lime juice until smooth.
• Preheat a lightly greased barbecue plate on medium-high heat. Cook prawns, tossing, for 3-4 minutes or until pink and cooked through. Transfer to a bowl. Add garlic mixture. Toss to combine. Serve prawn mixture, with mango salsa and lime wedges.

Steps:

• Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
• In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
• Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
• Mix the mangos, carrots, and chiles in a large bowl.
• For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.

Steps:

• Heat the oven to 200C/180C fan/ gas 6. To make the coconut rice, tip the rice into a sieve and rinse under cold running water for a few minutes until the water runs clear. Transfer to a large, lidded ovenproof pan, then add the coconut milk, about 200ml water, the bay leaves and 1/2 tsp salt. Cook over a medium- high heat until the liquid starts to boil, then cover with the lid and transfer to the oven for 20 mins.
• Meanwhile, peel the prawns, leaving the tails intact - twist off the heads, then remove the legs and pull away the shell (the shells make great stock, so don't throw them away). Cut a line down the back of each prawn and remove the grit using the tip of the knife. Combine the jerk spice blend, garlic, lime juice, honey and rum, if using, in a bowl. Tip in the prawns, season with salt and pepper, toss to combine and set aside for 10 mins.
• Combine all the ingredients for the salsa in a bowl, then season with a pinch of salt and set aside.
• After 20 mins, remove the rice from the oven and fluff the grains with a fork. Cover and leave to steam while you cook the prawns (the rice will keep well this way for up to 1 hr). Melt the butter and olive oil in a large frying pan over a medium heat and, once sizzling, cook the prawns for 2-3 mins on each side until pink and a little charred in places. Pour over the leftover marinade and cook for another minute until the marinade reduces to a sticky glaze.
• Tip the coconut rice onto a serving tray or platter, pile the prawns on top and spoon the salsa over one side of the platter. Serve with lime wedges on the side and scatter over a little extra coriander.

Steps:

• Break the lettuces into individual leaves. Peel and dice the mango and mix with the finely chopped red onion, chopped mild red chilli, the juice 1 lime and the light olive oil. Mix well and set aside at room temperature, covered with cling film. Just before serving, take a the peeled tiger prawns and cut them in half horizontally. Mix into the mango mixture with a handful chopped coriander. To serve, spoon the mixture on to the Little Gem leaves and arrange on a large platter or plate.