Thai Prawns with Mango Dipping Sauce

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.

Thai Prawns with Mango Dipping Sauce

  • 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)


  • 4 Manilla mangoes
  • 2 tablespoons coconut extract
  • zest of 1 lime
  • pinch of sea salt


  • 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.


  • 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.

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{ 8 comments… read them below or add one }

handleheat May 24, 2011 at 11:00 AM

Love this! I've been craving mangoes after sampling some at the conference. I'm on the same page as you with needing something light after such a crazy weekend – I came home and made a big salad.


sabrinamodel May 24, 2011 at 11:37 AM

Those mangoes were so good. I was craving fresh fruits and veggies while I was in that warm Southern weather and just couldn’t seem to get my hands on them.


amelia, z tasty life May 24, 2011 at 1:55 PM

want. some. now.
loved meeting you in person: you're too cool


The Cilantropist May 26, 2011 at 8:50 AM

I bet your session at BlogHer was *fantastic* and I really wish I could have been there to hear it! (lord knows I could use advice on branding, lol!) This recipe for thai prawns looks really spicy and flavorful, which is just the way I like my prawns. :)


The Tomato Tart May 29, 2011 at 2:38 PM

Thank you so much, Amanda. Our presentation will be available soon, for download. I love your site, and if you have any questions, please let me know. I'm so glad like the recipe for the prawns. They were pretty spicy- which I also love!


thislittlepiggywenttothefarmersmarket June 21, 2011 at 2:32 PM

This looks my sort of summer dish! Sadly I did not get anywhere near the Blogher conference but I can still enjoy this amazing looking dish!


Becca August 27, 2013 at 4:43 AM

I'm allergic to Mango, are there any other sauces you'd recommend making with this shrimp recipe?


The Tomato Tart August 28, 2013 at 9:45 AM

Yes, I would say that a pineapple sauce would be fantastic or even just a spicy lemongrass infused champagne vinaigrette would be great


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