Prawn and Mango Wraps
I love experimenting in the kitchen and this is one of my favourite dishes to come out of this experimentation. A sweet and garlicky meal that leaves you feeling nutritiously balanced. This one's for you if you're a fellow coriander lover!
Vegetarian? No problem! Simply replace and prawns with halloumi and enjoy an equally as delicious meal.
Dice the cloves of garlic. Set half aside and put the rest into a frying pan with oil and fry for a couple of minutes. Chop up the red pepper into long strips and add it to the pan. Fry the peppers on a low heat for 10 minutes until they're soft and tender.
Now to get started on the mango salsa! Chop the mango into very small cubes and put them into a mixing bowl. In the same bowl, add the finely chopped coriander, white wine vinegar, paprika, ground ginger, garlic granules and the chopped chilli. Make sure to leave a handful of coriander aside to use with the prawns later. Stir the mixture until all the pieces of mango are coated in the mixture. Season to taste and set aside for later.
Put the tortilla wraps onto a baking tray and gently heat in the oven at 180℃ for 5 minutes until they're warm throughout.
While the tortillas are in the oven, put the rest of the garlic into a frying pan with oil and cook for a couple of minutes. Add the prawns and the remaining coriander to the pan and cook for 5 minutes until the prawns have turned pink and are hot all the way through.
Assemble your wraps! Put a drizzle of sriracha onto the tortilla, then add the mango salsa, red peppers and prawns. Serve with a side salad or peri-peri fries.