Chili Prawns with Paprika and Mango Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g kin prawns (frozen), ready to cook
- 8 tablespoon lemon juice
- 2 onion (s), red
- 5 cloves garlic
- 4 cm ginger
- 3 chilli pepper (s), red, hot, with seeds
- 4 tablespoon oil
- 2 bell peppers, red, fleshy
- 300 ml coconut milk
- 300 ml chilli sauce
- 1 mango (s), ripe, soft
- some salt and pepper
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Thaw the prawns, rinse, marinate with lemon juice. Heat the oil in a wide pan. Chop the onion, garlic, ginger and chili peppers into small pieces, fry lightly in the oil.
- Wash and clean the peppers, cut into bite-sized pieces and sauté briefly. Pour coconut milk and chili sauce on top, stir well and simmer gently for 5 - 10 minutes until the peppers are soft but still have a bite.
- Then add the prawns and cover and let simmer gently for another 10 minutes. Stir every now and then so that the prawns cook evenly.
- Peel the mango, cut into bite-sized pieces, add and let warm. Season to taste with salt and pepper. Chop the parsley and sprinkle over the prawns. Basmati rice goes well with this.
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