Giant Prawns in Pecorino Coat with Mango and Ginger Relish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 mango (s)
- 1 orange (s)
- 2 cm ginger
- 2 stalks mint
- salt and pepper
- 10 king prawns
- 100 g pecorino cheese
- 1 egg (s)
- 1 teaspoon ginger powder
- 1 teaspoon garlic granules
- Soybean oil
- Flour
Print Recipe
Pin Recipe Instructions
- For the relish, divide the mango and separate the pulp from the skin, preferably with a tablespoon. Peel and finely chop or grate the ginger. Pluck the mint leaves and roughly chop. Squeeze the orange. Mix the mango, ginger, mint and orange juice and lightly season with salt and pepper. Puree everything and chill.
- For the prawns, grate the pecorino finely and mix with the ginger and garlic. Turn the prawns first in flour, then in egg and finally in the pecorino mixture.
- Heat enough oil in a non-stick pan and fry the prawns on both sides for 5 minutes each until golden brown.
- Serve with the relish. The rest of the relish goes very well with any fish or poultry.
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