I like this mango and prawn combination because it has a sweet and tangy flavor. I marinated the prawns with pepper and a little egg white to give it a crunchy and smooth texture.
½ lb. prawns, shelled
1 firm mango, peeled and slice into bite-size
1 sprig spring onions
2 tsp. cornstarch, diluted with some stock
1 egg white
¼ cup chicken stock
1 pip garlic, minced
cilantro for garnishing
salt and pepper
1. Washed and rinsed prawns until water is clear, pat dry and season with pepper, some salt and half of the egg-white. Covered and set aside in the refrigerator.
2. In a hot pan, heat some oil and fry garlic till soft but not brown. Add in the mango and fry for about 5-8 minutes. Remove on to a plate.
3. Drain the prawns to remove egg wash. In same pan, heat 1 Tbsp. oil on high. Toss in the prawns to cook, add the mangoes, spring onions, cornstarch mixture, and half of the stock to simmer slightly. Add more stock if mixture is too thick. Season to taste and serve.