Prep. Time: 10 – 15 minutes
Cooking Time: about 20 minutes
Ingredients:
• 2 mangos
• 10 – 12 prawns
• 20 ml (4 teaspoons) sesame oil
• 2 cloves garlic, chopped
• 2 cm piece of fresh ginger, peeled and chopped
• 1 chilli chopped
• Salt and freshly ground black pepper
• A few drops of lemon juice
• 250 ml (1 cup) micro herbs
• 50 g blanched almonds, toasted
• Extra sesame oil
Method:
- Peel the mangos and cut the flesh into 1 cm-thick slices. Heat the griddle pan and fry the slices for a few minutes on each side. Set aside.
- Keeping the heads and shells intact, devein the prawns (see tip).
- Heat the sesame oil in a saucepan and fry the garlic, ginger and chilli for a few minutes.
- Add the prawns to the pan and fry for a few minutes or until just done. Season with salt, pepper and lemon juice. Remove from the pan and set aside.
- Divide the herbs, prawns, fried mango and almonds among 4 bowls and drizzle with extra sesame oil.
Tip: To devein a prawn: make an incision along the back of the prawn with a sharp knife to expose the vein and lift it out with the tip of the knife.
You magazine 1 March 2012