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Lula\'s Grilled Prawns with Mango Mayonnaise & Fried Coriander
Ingredients
Prawns
30 large prawns
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
2 chillies, seeded and finely chopped
For the mango mayonnaise
flesh of 1 large mango
juice of 2 limes
1/2 teaspoon finely grated lime zest
2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 cup extra virgin olive oil
For the fried coriander
4 cups fresh coriander leaves
2-3 cups vegetable oil, for deep frying
lime segments, for garnish
Method
Prawns
Lightly brush the prawns with the olive oil, season lightly with salt, pepper and chilli, and set aside.To make the mayonnaise, combine the mango, lime juice and zest, vinegar, salt and cayenne in a food processor or blender until smooth. With the motor running, very slowly add the olive oil in a steady stream so that the mixture thickens. Adjust seasoning to taste and chill until ready to serve.To prepare the coriander, wash the sprigs well and dry completely. Heat the vegetable oil until it starts to give off a little smoke, then lower the temperature and deep fry the coriander in small batches for 5-15 seconds until the leaves are translucent and bright green. Remove with a slotted spoon, drain and keep warm.Heat a lightly oiled grill until just beginning to smoke and cook the prawns for about 2 minutes on each side. Divide the prawns among 6 plates, scatter over the fried coriander and spoon a little mango mayonnaise on each serving. Garnish with lime wedges. Serves 6 as an entree.
Source: Cuisine Magazine |
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