Mango shrimp
Cooking time:
40 minutes
Active time:
30 minutes
Complexity:
Average
Need to freeze
Our brand chef Eugene brought the idea of this dish from the Maldives, where Asian and European culinary traditions are harmoniously combined. The juicy sweetness of the mango, the spicy notes of the curry and the noble accents of aged cheese in the sauce create the perfect balance - sunny, fragrant and truly summery .
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5
Mango Shrimp Recipe
Ingredients for 2-3 servings
shrimps peeled
12-15 pcs. (250 g)
vegetable oil for frying
1 tbsp. l.
salt
to taste
ground black pepper
to taste
arugula
25 g
cherry tomatoes
100 g
grated parmesan
30 g
For the mango sauce:
cream 20%
100 g
grated parmesan
30 g
mango puree
30 g
curry
½ tsp
salt
to taste
For the salad dressing:
sunflower oil
15 ml
olive oil
15 ml
salt
to taste
ground black pepper
to taste
garlic dry
pinch
lemon juice
20 ml
Step 1/8
Defrost the prawns in advance in the refrigerator or in half an hour in ice water right in the package.
Step 2/8
For the salad dressing, combine all the ingredients in a bowl.
Step 3/8
For the mango sauce, mix the cream and mango puree in a saucepan, bring to a boil.
Step 4/8
Pour in the parmesan, season with salt and curry. Then, over low heat, stirring continuously with a silicone spatula, bring the sauce to a uniform consistency: until the cheese melts and the texture is smooth and without lumps.
Step 5/8
Salt and pepper the shrimp to taste and fry in vegetable oil until golden brown.
Step 6/8
Cut cherry into halves.
Step 7/8
Mix the cherry with the rocket, season with the lemon sauce and sprinkle with the grated parmesan.
Step 8/8
Serve the prawns with a warm mango sauce and salad.
Ingredients for 2-3 servings
shrimps peeled
12-15 pcs. (250 g)
vegetable oil for frying
1 tbsp. l.
salt
to taste
ground black pepper
to taste
arugula
25 g
cherry tomatoes
100 g
grated parmesan
30 g
For the mango sauce:
cream 20%
100 g
grated parmesan
30 g
mango puree
30 g
curry
½ tsp
salt
to taste
For the salad dressing:
sunflower oil
15 ml
olive oil
15 ml
salt
to taste
ground black pepper
to taste
garlic dry
pinch
lemon juice
20 ml
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