Fish on Friday with King Prawns – Chilli Prawn Stir-Fry with Mangoes

Chilli Prawn Stir-Fry with Mangoes

Fish on Friday with King Prawns

~ Chilli Prawn Stir-Fry with Mangoes ~

This week’s Fish on Friday post is a little bit special, not that all my previous Fish on Friday posts aren’t special too, but this is an attempt to cheer us all up with an exotic Asian inspired seafood recipe – Chilli Prawn Stir-Fry with Mangoes. It’s simple and yet extremely flavoursome – hot red chilli, sweet juicy mangoes, crisp spring onions, warm ginger and soy sauce are used to great effect when fresh king prawns are added and they are all stir-fried together. You can then serve this is as a light lunch or supper dish, or, as a starter or snack, with crisp salad leaves…..or, maybe even serve with noodles too, that would also be very tasty.

Fish on Friday with King Prawns – Chilli Prawn Stir-Fry with Mangoes

The key to this simple stir-fry dish is to prepare everything beforehand; and then you are ready for “Flying Take Off”……..or should I say Frying Take Off! Make sure, that if you are serving this with rice, that the rice is put on and is cooked to coincide with the meal when it is ready, and that you have plates or bowls warming too……use chop sticks by all means, and also pop some sweet chilli sauce on the table as well as some soy sauce, instead of the usual salt and pepper.

Fish on Friday with King Prawns – Chilli Prawn Stir-Fry with Mangoes

That’s it for today, I KNOW, this is an unusually short post for me, but I have lots on today and I am also out AGAIN tonight, so I need to scrub up after I have finished my chores! I will leave you with some information about King Prawns, as well as the recipe for this delectable stir-fry too……have a GREAT Friday, GATEWAY to the weekend! See you soon with those promised Giveaways……. Karen

About Prawns:

There are thousands of different species of prawn, but tiger, king and North Atlantic are the most commonly sold in the UK. They are fished in both the ocean and fresh water, and are farmed as well as wild.

Most of them have a narrow, tapering body, under which the tail is curled, and long, whiskery antennae. The body is encased in a brittle shell, and all types have ten legs. When raw, they are bluey-grey or, in the case of the smaller varieties, almost translucent.

When cooked, the shells turn pink and the sweet, meaty flesh turns white tinged with pink; brief cooking is essential, otherwise the flesh will become tough. As with other types of crustacea, prawns fished in cold waters tend to be more flavourful than those from warm waters. Although anatomically incorrect, the part of the prawn eaten, the meaty body, is referred to as the tail. The very small shellfish referred to as shrimps are prawns, too – the term shrimp just indicates their diminuitive size.

(Photo & Information from: BBC Good Food)

Fish on Friday with King Prawns – Chilli Prawn Stir-Fry with Mangoes

Chilli Prawn Stir-Fry with Mangoes

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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

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.

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.

Fish on Friday with King Prawns – Chilli Prawn Stir-Fry with Mangoes

Other Fish on Friday Recipes:

Fish on Friday: Low-Fat Cumin Scented Plaice Goujons with a Panko Crumb

Barbecued Fish on the Stove Top! Pan-Fried Lemon, Parmesan and Herb Crusted Hake

Roasted Red Pepper & Tomato Tapenade Topped BBQ Cod with Hot New Potato Salad with Mint & Spring Onions

Fish on Friday and a Taste of India with Easy Fish Curry

Fish on Friday and a Wet Barbecue Weather Recipe! Herb Marinated BBQ Scallop & Bacon Skewers (Kebabs)

Fish on Friday and ON the BBQ! Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns

I am adding this to Foodie Friday

at Home Maid Simple

I am also entering this into Foodie Friends Friday 

“Host Blog Link” Linky Party!