I have just returned from Atlanta where I was a speaker at Blogher Food. I am not quite ready to give you the full wrap up, there’s just too much to say. I will say that I had a fantastic time with friends both old and new and I learned some valuable things both inside and out of the sessions at the conference.
I also ate a lot of heavy rich food while away- which can happen when you’re eating out for every meal. Even the veg-food tended to be fried or doused in lots of fat. These Thai prawns with mango dipping sauce are a light and summery dish. The prawns are coated in a spicy marinade- steeped in the scents of Thailand- Kaffir lime leaves, lemon grass, and ginger and garlic. They are served with a silky mango dipping sauce.
I had a fantastic time in Atlanta, and I will write more in the coming days, until then, enjoy this recipe, which feels like home to me.
- INGREDIENTS FOR THAI PRAWNS
- 1 lb spot prawns*, peeled, deveined, tails left in tact
- 1 thumb sized knob of ginger
- 4 kaffir lime leaves
- 1 cup of sauvingnon blanc
- 2 stalks of lemon grass chopped into one inch pieces
- 2 cloves of garlic
- 2 serrano chiles (seeded if you want to remove the heat)
- INGREDIENTS FOR MANGO DIPPING SAUCE
- 4 Manilla mangoes
- 2 tablespoons coconut extract
- zest of 1 lime
- pinch of sea salt
- INSTRUCTIONS FOR THAI PRAWNS
- Puree ginger, kaffir lime leaves, lemon grass, ginger, ½ cup of the wine, and salt in a food processor until everything is in very small pieces, almost to a paste-like consitency.
- Pour the mixture into a bowl, add the prawns, and cover with the rest of the wine.
- Toss well to coat with all of the spices. Cover and marinate in the refrigerator for at least one hour or up to 3 hours.
- Remove prawns from fridge and bring to room temp (about a half hour)
Drain prawns and pat off some of the excess marinade.
- Get a heavy bottomed skilled nice and hot (over medium high heat). Add coconut oil.
- Working in batches, so as not to crowd the pan, once coconut oil is melted and spread across the pan, add prawns and cook for about 2 minutes on the first side and one minute on the second. Really, they should be just opaque, no one loves a rubbery prawn.
- Serve with mango coconut dipping sauce.
- INSTRUCTIONS FOR MANGO DIPPING SAUCE
- While prawns are coming to room temp, peel and seed mango and add to the bowl of your food processor, add coconut extract and purée until silky smooth- at least 5 minutes.
- Spoon into a pretty serving dish and top with lime zest.
*Spot gulf prawns from British Columbia are sustainable and taste just the way you want fresh prawns to taste.