I was watching Rick Stein in Cambodia on TV the other day and came in halfway through a prawn and mango stirfry, which looked delicious. I missed hearing the details but it did inspire me to whip up my own dish. I can’t promise that it will be as good as Rick’s but here’s my own summery prawn and mango stirfry.
This recipe is minimal on the time and effort scale but full of flavour nevertheless. A perfect after work quick supper served with rice and green beans.
Prawn and Mango Stirfry Ingredients:
- Prawns 150g pack
- Mango x1 cut into cubes
- Courgette x1 chopped
- Lime – juice of 1
- Ginger – small piece chopped
- Mint – approx 6-8 leaves chopped
- Chilli x 2-3 dried or pinch chilli flakes
- Agave nectar-small sqeeze (optional)
Prawn and Mango Stirfry Recipe
Heat 1tbsp oil in a wok and stir fry the courgette, ginger and chilli (you could add choped spring onion too but I didn’t have any) for a minute or two before adding the prawns. After a couple more minutes add the mint and squeeze in the lime and agave (if using).
That’s all there is too it – my tasty prawn and mango stirfry done!