Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.