Prawn marinated in Knorr Mozambican Peri-Peri Marinade & Basting with mango - chilli

MeasureIngredients (4 portions)
4.00 pc Prawns (with tails)
100.00 ml Knorr Mozambican Peri-Peri Marinade & Basting
0.00 seasoning (salt+pepper)
0.00 Mazeina 10 g 10 g
100.00 g Mangoes, fresh 1 Mango Liquidized 1 Mango Liquidized
1.00 pc Lime Squeezed Squeezed
1.00 pc Green chillies
10.00 ml Honey
10.00 g Coriander, fresh (Cilantro) Radish, Shoots & Sprouts Radish, Shoots & Sprouts

Preparation

Operating Equipment
4 shot glasses
4 mini bamboo skewers
1 platter
1 liquidiser


For the Prawn
Put a small pot with water on the stove
When it starts to boil, add sea salt and blanch the prawns, allow to cool
Dust the prawn in the maizena and leave aside, and then thread them with the bamboo skewers
Quickly shock / blanch the prawns in the boiling water for a minute
Take them out and cool for 3 minutes in the fridge
After 3 minutess, take them out of the fridge
Add the prawns to the to the Knorr Mozambican Peri-Peri Knorr Marinade & Basting
You can leave them overnight in the fridge or marinate for 2 hrs
Take out from the fridge and roast at 120°C in a pre heated oven for 10-15 minutes
When ready take out the oven and let them stand to room temperature

For the mango chilli juice
Put (2) in the a liquidiser and blend, except the salt & pepper
Check seasoning
Chill in the fridge for 30 min

To serve
Arrange the 4 shot glasses on a platter
Pour equally, the mango chill juice into the glasses
Add the prawn with the tail sticking out and Garnish with the herb shoots

 
 

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