Chinese Seafood Recipes - Prawns with Mango Chutney Recipe

Ingredients

• 12 king prawns

• salt and pepper

• juice of 1 lemon

• 30 ml/2 tbsp corn-flour (cornstarch)

• 1 mango

• 5ml/1 tsp mustard powder

• 5ml/1 tsp honey

• 30ml/2 tbsp coconut cream

• 30 ml/2 tbsp mild curry powder

• 120ml/1/2 cup chicken stock

• 45ml/3 tbsp groundnut (peanut) oil

• 2 cloves garlic, chopped

• 2 spring onions (scallions), chopped

• 1 fennel bulb, chopped

• 100 g/4 oz mango chutney

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Method:

1. Peel the prawns, leaving the tails intact. Sprinkle with salt, pepper and lemon juice then coat with half the corn-flour.

2. Peel the mango, cut the flesh away from the stone then dice the flesh. Mix the mustard, honey, coconut cream, curry powder, the remaining corn-flour and the stock.

3. Heat half the oil and fry the garlic, spring onions and fennel for 2 minutes. Add the stock mixture, bring to the boil and simmer for 1 minute.

4. Add the mango cubes and chutney and heat through gently then transfer to a warmed serving plate.

5. Heat the remaining oil and stir-fry the prawns for 2 minutes. Arrange them on the vegetables and serve at once.