Special Diet

Salt and Pepper Tiger Prawns with Baby Corn and Mango Salsa

cook 20 mins
  • 1 teaspoon coarse sea salt
  • 1 teaspoon Chinese 5-spice powder
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon Szechuan peppercorns, crushed
  • pinch of cayenne pepper
  • 500 g (1 lb) unshelled tiger prawns
  • 8 reduced-fat soft flour tortillas
  • 200 g (7 oz) baby corn, sliced into small rounds
  • 2 spring onions, trimmed and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 small mango, diced
  • 2 tablespoons ketjap manis or sweet soy sauce
  • Mix together in a large bowl the sea salt, Chinese 5-spice powder and the black, Szechuan and cayenne peppers, then tip in the prawns and toss until well coated in the spices.
  • Heat a ridged griddled pan over a high heat, arrange the prawns over the pan and cook for 4–5 minutes until the prawns have turned pink and are cooked but still juicy.
  • Meanwhile, to make the baby corn and mango salsa, mix together the baby corn, spring onions, red chilli and diced mango and then stir in the ketjap manis or sweet soy sauce.
  • Once the prawns are cooked, arrange them on serving plates with the tortillas and the mango salsa on the side (and a large bowl for the shells).
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