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Prawn cocktail with spicy mango sauce
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Prep Time: 100 minutes
Cook Time:
Total Time: 100 minutes
Zesty no-cook dipping sauce, known as leche de tigre, brightens up prawns with aromatic flavors, fresh juice, and a hint of spice. Diced mango and red onion bring a sweet touch.
Ingredients:
25g lemongrass
16g ginger
15g chilli
2garliccloves, peeled
10fresh coriandersprigs (preferably with roots intact), leaves and stems reserved separately
131.25 gm fresh lime juice
42.00 gm fresh orange juice
40.00 gm caster sugar
36.60 gm fish sauce
40.00 ml finely dicedmango
20.00 ml finely dicedred onion
1kg cooked Tiger prawns, peeled, with tails intact
Instructions:
Combine lemongrass, ginger, chili, garlic, coriander stems, and roots in a food processor until the chilis are finely chopped. Mix in lime juice, orange juice, sugar, and fish sauce. Allow the flavors to infuse at room temperature for 30 minutes.
Pass the liquid through a fine-mesh sieve into a medium bowl. Chill covered in the refrigerator for about 1 hour until cold.
Combine the diced mango and red onion with the sauce. Garnish the prawns with fresh coriander leaves and serve with the sauce on the side for dipping.