serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Mangoes
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
For the sambal
- 1 large eschalot, peeled
- 4 long red chillies
- 2 birds eye chillies
- 1 tbsp fish sauce
- 2 tbsp neutral oil
- 1 tbsp palm sugar
- 1 tsp salt
- 1 large underripe mango (not green), cut into matchsticks
- 1 lime
For prawns
- 6 green prawns, peeled but heads and tails left on, deveined
- 1 tsp neutral oil
- pinch of salt
- pinch of palm sugar
- pinch of lime zest
Instructions
- To make the sambal, combine the eschalot, chillies and fish sauce in a food processor. Blend to a fine pulp.
- Heat the oil in a small non-stick frying pan over medium-high heat, add the chilli paste until dry. Add the sugar, salt and ¼ cup of water and continue cooking until the water has evaporated and the mixture is dry again. Finely zest and juice the lime. Toss the chilli mixture with the mango and lime juice (reserve the zest) together and store in a sealed container. Allow to sit for as long as possible before serving and store any unused sambal in the refrigerator.
- In a medium bowl, combine the prawns, oil with a pinch of salt, palm sugar and lime zest. Heat a grill over medium-high heat and grill the prawns on both sides until cooked through. Serve with a spoonful of the sambal.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mangoes
