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I like to use mango with pineapple for the sweet in this dish and choose
a mango which is firm and not yet ripe. NB to ripen a mango too firm to eat
simply place underneath a bunch of bananas for a few days until it softens to
the touch and therefore juicy and edible.
Cut a quarter of the mango from the seed and use a vegetable peeler to remove
and discard the peel and make long thin ribbon slices. Cut a fresh pineapple in
half and cut a one inch round to remove the hard outer layer then dice. Fridge the
remaining pineapple for future use.
Top and tail 1 carrot, discard peel and use the vegetable peeler to make
long thin ribbon slices.
Slice a half inch round from a red cabbage, rinse and cut into long
slices.
Dice half a red onion.
Dice 1 pak choi leaf.
In a small bowl mix - 1 garlic clove diced, 50g both of brown sugar and
malt vinegar, 150g tomato sauce or ketchup, 1 tbsp light soy sauce, 100ml mango
juice, 2 peeled tomatoes from a can (snipped with
scissors) with 2tbsp of the tomato juice,1 tsp tamarind paste.
Brush a deep pan with oil, heat med /high, add the onion and red cabbage
first and stir for 2 minutes. Add the
remaining vegetables and stir for one minute.
Add the mango ribbons and pineapple and stir in. Add the small bowl contents and bring to
boil. Arrange 8 defrosted black tiger king prawns in the centre. (NB you can
cook the prawns with the hard outer skin removed, just use a sharp small pair
of scissors to do this).
Turn the heat down to simmer and cook for 15 minutes if you prefer veg
al dente or 20 minutes to your desired sauce thickness but the prawns will have
changed colour to pink.
Serves 2.
.
.
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When I have been cooking fresh prawns I like to save the shells to make
an easy and tasty fish stock. Just cover at least 8 shells with boiling water
in a half pint casserole and cook alongside this recipe.
Baked sockeye salmon with mayo / cumin
topping
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Baked stuffed squash
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Chicken andsausage bites with home made chutney
.
.
Baked tamarind ginger king prawns
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