Christmas recipes: How to make Thai mango and king prawns

“On the seventh day of Christmas my true love sent to me seven swans a-swimming…”
Beverley Hicks
Beverley Hicks6 December 2017

The seventh of the Twelve Little Dishes of Christmas is a mix of fresh mango and juicy king prawns marinated in classic Thai ingredients. Inspiration for this dish came from the ‘swimming’ rather than the ‘swans’.

Delicately flavoured king prawns and sweet mango are marinated in a punchy mix of sweet chilli, lime juice and fish sauce.

A simple starter which can be prepared in advance and cooked at the very last minute. This mixture would also be delicious spooned onto crostini spread with ricotta or soft cheese.

Ingredients (serves 2)

1 large ripe mango

14 raw king prawns, shelled and deveined

Juice of 1 lime

1 tablespoon shredded basil

For the marinade

1 lemongrass stalk

1 fat garlic clove, finely grated

A thumb-sized piece of ginger, peeled and finely grated

3 tablespoons sweet chilli sauce

½ tablespoon of rapeseed oil

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon fish sauce

Method

With the smaller end of the mango pointing up, slice down with a sharp knife, carefully following the curve of the stone and remove one cheek. Turn the mango around and repeat with the other side.

Score the mango flesh in a criss-cross pattern, trying not to go through the skin. Flip over and push the skin up with your fingers and turn it inside out, it should resemble a hedgehog. Cut the chunks of mango away from the skin and leave to one side.

Scrape any remaining flesh from the skin and around the stone, chop finely and add to a medium bowl. Discard the skin and stone.

Slice off the bottom of the lemongrass stalk and peel away the outer, tougher layers. Bash the top end with a rolling pin to release the aromatic oils and add this to the bowl along with the remaining marinade ingredients. Mix well.

Drop in the mango cubes and prawns and mix to coat. Cover and refrigerate for at least 30 minutes.

When ready to eat, tip the prawns, mango and marinade into a small pan on a high heat. Cook for 1-2 minutes or until the sauce is bubbling and the prawns are cooked through.

Take off the heat. With a slotted spoon remove the mango and prawns and transfer to two small plates.

Discard the lemongrass stalk and add the lime juice and shredded basil to the remaining marinade. Mix well and pour into two small bowls to serve with the dish.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration

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