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Prawn cocktail with spicy mango sauce
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Prep Time: 100 minutes
Cook Time:
Total Time: 100 minutes
Tangy leche de tigre dipping sauce with fresh mango and red onion, perfect for coating prawns.
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:
In a food processor, blitz lemongrass, ginger, chili, garlic, coriander stems and roots until finely chopped. Mix in lime juice, orange juice, sugar, and fish sauce. Rest at room temperature for 30 minutes to enhance flavors.
Pass the liquid through a fine-mesh sieve into a medium bowl. Chill covered in the refrigerator for about 1 hour until cold.
Mix the mango and red onion into the sauce. Sprinkle the coriander leaves over the prawns and serve with the sauce for dipping.