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Prawn cocktail with spicy mango sauce
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Prep Time: 100 minutes
Cook Time:
Total Time: 100 minutes
Create a zesty no-cook dipping sauce, leche de tigre, to enhance juicy prawns with fragrant aromatics, fresh juices, and spicy chillis. Toss in diced mango and red onion for a hint of sweetness.
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
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 chili is 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 approximately 1 hour until cold.
Combine the mango and red onion with the sauce, then top the prawns with coriander leaves and serve with the sauce for dipping.