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Prawn cocktail with spicy mango sauce
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Prep Time: 100 minutes
Cook Time:
Total Time: 100 minutes
Vibrant no-cook dipping sauce, leche de tigre, infused with aromatics, juices, and chillis adds zing to succulent prawns with 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
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 finely chopped. Mix in lime juice, orange juice, sugar, and fish sauce. Rest at room temperature for 30 minutes to enhance flavors.
Pour the liquid through a fine-meshed sieve into a medium bowl. Refrigerate, covered, until cold, about 1 hour.
Combine the mango and red onion with the sauce, then garnish the prawns with coriander leaves. Serve with the sauce for dipping.