Corn Cups With Prawns Mango Chillies Recipes

CORN CUPS WITH PRAWNS, MANGO & CHILLIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a 6cm pastry cutter, cut out circles from the tortillas. Heat the tortilla circles from the tortillas. Heat the tortilla circles for 5 secs in a microwave, then press into a mini muffin tin. Brush with the oil and bake for 8-10 mins until golden and crisp. Remove and leave to cool completely.
• Chop the prawns into small pieces and marinate in the lime juice for 5 mins. Put the prawns and lime juice in a bowl with the mango, red onion, chilli and coriander. Season, mix together and use to fill the corn cups just before serving. Top with coriander leaves.

MILLET WITH CORN, MANGO AND SHRIMP

Steps:

• Put the millet and a large pinch salt in a medium saucepan with water to cover by about an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally until the millet is tender, 20 to 30 minutes. Add water if necessary to keep the grains covered; if any liquid remains by the time the millet is tender, strain it out.
• While the millet cooks, put 1 tablespoon neutral oil in a large skillet over high heat. When hot, add the kernels and cook, shaking the pan occasionally. Keep the corn in a flat layer until all of the corn kernels are deeply browned (or even lightly charred) on at least one side. Add the cumin seeds and cook, stirring, until fragrant, about a minute. Sprinkle with salt and pepper, transfer to a serving bowl and wipe out the skillet.
• Put the remaining tablespoon of neutral oil in the skillet. When it's hot, add the shrimp, sprinkle with salt and pepper, and cook, stirring occasionally, until the shrimp are pink all over and just cooked through, 2 to 3 minutes. Add them to the bowl with the corn.
• When the millet is tender, add it to the bowl along with the onion, mango or peach, arugula, basil, lime juice and olive oil. Taste and adjust the seasoning. Serve warm or at room temperature.

SHRIMP IN MANGO CHILI SAUCE

Steps:

• Place first 5 ingredients in a large skillet; bring to a boil over medium heat, stirring frequently. Add shrimp and green onions; return to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 6-8 minutes, stirring occasionally. Stir in 1/3 cup cilantro., Sprinkle with cashews and additional cilantro. If desired, serve with cornbread.

CHILLI PRAWNS AND MANGO SALAD

Steps:

• Soak skewers in cold water.
• Peal and devein prawns leaving the the tails intact.
• Mix the chillies, olive oil, lime juice, palm sugar, fish sauce and garlic well and pour half into a ziplock bag.
• Add the prawns and refrigerate for 30 minutes.
• Put the mangoes and coriander in a bowl and add the remaining marinade, toss and refrigerate.
• Thread prawns onto skewers.
• Preheat your barbecue on medium high heat. Barbecue prawns, turning and basting for about 3 minutes until the flesh is pink.
• Serve with mango salad and lime wedges.

MANGO CHILI SHRIMP RECIPE

Steps:

• In a blender or a food processor, combine mangoes, chili sauce, lime juice, honey and cilantro.
• Stir together shrimp and 1/2 cup mango mixture. Let stand 10 minutes.
• Remove shrimp from the marinade and discard the marinade.
• Skewer shrimp and grill 2-3 minutes per side until shrimp turn pink and opaque.
• Serve with remaining mango mixture.