CILBIR - Chef Recipe by Coskun Uysal from Tulum Restaurant
Organic chicken egg with smoked yoghurt, crispy chicken skin, brown butter crumble and sumac brow...
3 mangoes, peeled, stone removed and cubed
1 red chilli, de-seeded and finely chopped
Sea salt and freshly ground black pepper
Juice of 1 lime
Extra virgin olive oil for drizzling
Zest and juice of 1/2 an orange
Small bunch of coriander, chopped
850g coarse sea salt
2 egg whites, lightly beaten until frothy
1 tsp coriander seeds
Zest of 1 orange
12 raw Carabineros or large King prawns
Extra virgin olive oil for brushing
Pre-heat the oven to 200 C (400 F, Gas 6).
In a medium bowl, mix mango, red chillies and a pinch of salt and pepper. Squeeze over the lime juice, orange zest and juice and a drizzle of olive oil. Toss with the coriander and set aside while cooking the prawns.
Mix the salt, egg whites, coriander seeds and orange zest together in a medium bowl and tip half into a baking dish. Place the prawns on top of the salt, brush them with a little oil, then completely bury them with the rest of the salt. Bake in the oven for 8-10 minutes, until just cooked.
Remove the prawns from the oven and gently uncover them to check they are all cooked – if not, put them back in the oven for a minute or two.
Scrape off the salt and serve the salsa with the hot prawns, or let them cool to room temperature and then serve.
Photo Credits: Photographer: © Emma Lee 2019