Chilli Prawn Stir-Fry with Mangoes

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Shellfish, Soy
Meal type	Lunch, Snack, Starter
Misc	Gourmet, Pre-preparable, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Formal Party, Valentines day
Region	Chinese
By author	Karen S Burns-Booth

Juicy ripe mangoes and fiery hot chillies are mixed with a ginger and soy sauce which dresses luscious king prawns in an oriental style stir-fry. Serve with boiled rice for a light lunch or with salad leaves for a starter or snack.

Ingredients

250g peeled, raw king prawns (about 20 to 24)
4 spring onions (trimmed and sliced diagonally)
3cm (1 (peeled and grated)
2 cloves garlic (peeled and crushed)
1 small hot red pepper (de seeded and sliced thinly)
2 ripe mangoes (peeled, stone removed and cut into thick slices)
2 teaspoons tomato purée
2 tablespoons soy sauce (sodium reduced is best)
2 tablespoons medium or dry sherry
1 teaspoon sesame oil
2 tablespoons groundnut oil
salt and pepper
boiled rice to serve

Note

Directions

Step 1	Make a deep cut along the back of the raw prawns and remove the dark vein, then set the prawns to one side.
Step 2	Put the prepared spring onions, ginger, garlic and chilli into a bowl and set aside.
Step 3	Mix the tomato purée, soy sauce, sherry and sesame oil together in a small bowl.
Step 4	Heat the groundnut oil on a large wok or frying pan and add the spring onion mixture and stir-fry for 1 to 2 minutes. Add the prawns and continue to stir-fry until the prawns just start to turn pink. Add the mango slices and continue to fry until the prawns are completely pink and they have "folded over" and the mango slices are heated through.
Step 5	Add the soy sauce mixture and bring to the boil, then take the prawns off the heat and season to taste, before serving with boiled rice.