A Spanish friend requested some ideas to use up the fresh chillis in her fridge. Paul Whitelock took up the challenge and came up with this recipe. Fátima loved it! So did I!
Ingredients (for two people)
6-8 king prawns
1 medium-sized onion
2.5cm piece of fresh root ginger
1 clove garlic
3-4 small hot fresh chillies
1 mango
2 teaspoons tomato purée
1 tablespoon soy sauce
2 tablespoons Pedro Ximénez sherry
4-6 leaves of baby spinach or similar leaves
2 tablespoons olive oil
Salt and black pepper to taste
Method
Dice the onion; peel and grate the ginger; peel and crush the garlic; rinse, halve, deseed and slice the chillis. Place in a bowl and set aside.
Peel the mango, remove the flesh from the stone and cut into small pieces.
Mix the tomato purée, soy sauce and sherry in a small bowl.
Rinse and dry the leaves and arrange on the serving plates.
Heat the olive oil in a wok or large frying pan. Add the onion mixture and stir-fry for 1 minute. Add the prawns and continue frying until they are just beginning to turn pink. Add the mango pieces and stir-fry until the prawns are thoroughly cooked and the mango is heated through.
Add the soy sauce mixture and bring the pan to the boil. Season to taste, spoon the mixture over the bed of leaves and serve.
Accompaniments
I had peanuts as a garnish and a chilled bottle of Barbadillo from Cádiz.
© Paul Whitelock
Tags: chilli, Spanish friend, garlic, ginger, mango, prawn, recipe, sherry, Pedro Jiménez, spinach, soy sauce, wok, Barbadillo, Cádiz