King Prawns with Double Mango Stir Fry
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1 tablespoon olive oil
1 large shallot, sliced
1/2 ginger bud, rough chopped
1 bunch garlic scapes or chives, chopped, 2 tablespoons reserved for garnish
2 Thai bird chiles, sliced
4 large prawns, shell-on, deveined
1 sour mango or under-ripe mango, peeled and diced
1 sweet mango, peeled and diced
2 teaspoons sugar
1 tablespoon minced lemongrass, white part only
4 to 5 drops fish sauce
1/2 cup chicken stock
Juice of 1/2 lemon
2 tablespoons butter
Kosher salt and freshly ground black pepper
1. Heat a large saute pan over medium-high heat, add the oil and swirl to coat bottom of pan. Add shallots, ginger bud, garlic scapes, chilies and sauté until softened and aromatic, 1 to 2 minutes.
2. Add the prawns, mangoes and sugar, and sauté one minute. Add lemongrass, fish sauce, chicken stock, lemon juice and cook until liquid reduced by 1/2, about 2 minutes. Add butter, toss and taste for seasoning.
3. Transfer prawns to serving plate, top with mango sauce and garnish with garlic scapes or chives.