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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 12 Black tiger king prawns (6 per person)
  • 1 Bunch of curly parsley, chopped
  • 2 tsps Garlic paste
  • 20 g Butter
  • 150 g Red cabbage, finely shredded
  • 100 g Sugar snap peas, thinly sliced lengthways
  • 1 Ripe mango, peeled and sliced into matchstick size pieces
  • 1 tbsp Olive oil
  • 2 tbsps Mango Chutney
Mango Chutney
  • 1 tbsp Sunflower oil
  • 2 tsps Ginger paste
  • 2 tsps Garlic paste
  • ½ Red chilli, finely chopped
  • 2 tsps Black caraway seeds
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • ¼ tsp Turmeric
  • ¼ tsp Ground cardamom
  • ¼ tsp Ground cloves
  • ¼ tsp Ground cinnamon
  • ¼ tsp Salt
  • 4 Large Mangoes, peeled and diced
  • 250 g White granulated sugar
  • 130 g White wine vinegar
King Prawns with a Mango 'Slaw'
King Prawns with a Mango 'Slaw' King Prawns with a Mango 'Slaw'

Pan fried king prawns go so well with this sweet mango slaw. You can use shop bought mango chutney if you want to save time on making mine.

  1. If your prawns still have the shell on, take it off and de-vein the prawns.
  2. Toss the prawns with half of the chopped parsley and garlic paste. Place into the fridge until it's time to cook them.
  3. For the mango slaw, add the shredded red cabbage, mango matchsticks, sliced sugar snap peas and the rest of the parsley into a mixing bowl. Add the mango chutney along with a drizzle of olive oil and mix well.
  4. Heat some sunflower oil in a pan, when it is hot add the prawns. The pan should be hot enough that they sizzle.
  5. Cook the prawns for about 2 minutes on either side. They should be a nice pink colour. Add the butter and toss to coat.
  6. Plate the prawns over the mango slaw. Spoon over the garlicky butter left over in the pan.


TO MAKE THE MANGO CHUTNEY:


  1. Heat the oil over a medium-high heat. Fry the ginger, garlic and chillies for a minute.
  2. Add the spices and fry for another minute.
  3. Add the diced mangoes, sugar, salt and vinegar and stir to combine.
  4. Bring it to a rapid boil, then reduce to a low heat and simmer for about 1 hour.
  5. Remove it from the heat and allow to cool.
  6. The chutney will keep for up to 2 months in a sealed jar or container.
King Prawns with a Mango 'Slaw'
King Prawns with a Mango 'Slaw' King Prawns with a Mango 'Slaw'

Pan fried king prawns go so well with this sweet mango slaw. You can use shop bought mango chutney if you want to save time on making mine.

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 12 Black tiger king prawns (6 per person)
  • 1 Bunch of curly parsley, chopped
  • 2 tsps Garlic paste
  • 20 g Butter
  • 150 g Red cabbage, finely shredded
  • 100 g Sugar snap peas, thinly sliced lengthways
  • 1 Ripe mango, peeled and sliced into matchstick size pieces
  • 1 tbsp Olive oil
  • 2 tbsps Mango Chutney
Mango Chutney
  • 1 tbsp Sunflower oil
  • 2 tsps Ginger paste
  • 2 tsps Garlic paste
  • ½ Red chilli, finely chopped
  • 2 tsps Black caraway seeds
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • ¼ tsp Turmeric
  • ¼ tsp Ground cardamom
  • ¼ tsp Ground cloves
  • ¼ tsp Ground cinnamon
  • ¼ tsp Salt
  • 4 Large Mangoes, peeled and diced
  • 250 g White granulated sugar
  • 130 g White wine vinegar
  1. If your prawns still have the shell on, take it off and de-vein the prawns.
  2. Toss the prawns with half of the chopped parsley and garlic paste. Place into the fridge until it's time to cook them.
  3. For the mango slaw, add the shredded red cabbage, mango matchsticks, sliced sugar snap peas and the rest of the parsley into a mixing bowl. Add the mango chutney along with a drizzle of olive oil and mix well.
  4. Heat some sunflower oil in a pan, when it is hot add the prawns. The pan should be hot enough that they sizzle.
  5. Cook the prawns for about 2 minutes on either side. They should be a nice pink colour. Add the butter and toss to coat.
  6. Plate the prawns over the mango slaw. Spoon over the garlicky butter left over in the pan.


TO MAKE THE MANGO CHUTNEY:


  1. Heat the oil over a medium-high heat. Fry the ginger, garlic and chillies for a minute.
  2. Add the spices and fry for another minute.
  3. Add the diced mangoes, sugar, salt and vinegar and stir to combine.
  4. Bring it to a rapid boil, then reduce to a low heat and simmer for about 1 hour.
  5. Remove it from the heat and allow to cool.
  6. The chutney will keep for up to 2 months in a sealed jar or container.