Prawn Cocktail with Spicy Mango Sauce

Ingredients

1 stalk lemongrass, coarsely chopped (25 g)
3 cm piece (16 g) peeled fresh ginger, coarsely chopped
1 long red chilli, coarsely chopped (15 g)
2 garlic cloves, peeled
10 fresh coriander sprigs (preferably with roots intact), leaves and stems reserved separately
1/2 cup (125mL) fresh lime juice
2 Tbs fresh orange juice
2 Tbs caster sugar
1 1/2 Tbs fish sauce
2 Tbs finely diced mango
1 Tbs finely diced red onion
1 kg cooked Tiger prawns, peeled, with tails intact

Method

In a food processor, pulse the lemongrass, ginger, chilli, garlic and coriander stems and roots until the chilli is finely chopped. Stir in the lime juice, orange juice, sugar and fish sauce. Let stand for 30 minutes at room temperature to allow the flavours to infuse.

Strain the chilli mixture through a fine-meshed sieve into a medium bowl. Cover and refrigerate for about 1 hour, or until cold.

Stir the mango and red onion into the sauce. Scatter the coriander leaves over the prawns and serve alongside the spicy mango sauce for dipping.

Credits: Coles

Photo Credits: Coles