Jumbo Prawns with Mango Relish
Serves 4 as an appetizer
- 1 TB. dark chili powder
- 1 TB. paprika
- 1 TB. cumin
- 1 tsp. white pepper
- 1 tsp. kosher salt
- 1 tsp. granulated garlic
- 8 jumbo prawns (U-10), peeled and de-veined
- ½ cup mango relish (recipe follows)
- cilantro sprigs, as needed
Combine first 6 ingredients in mixing bowl.
Dust shrimp in spice mix.
Grill over medium high heat for 4-5 minutes.
Garnish with mango relish and fresh cilantro sprigs.
Mango Relish
makes approximately 3 cups
- ½ cup Roma tomatoes concassée (peeled, seeded and diced)
- ½ cup yellow onions, diced ¼ inch
- ¼ cup cilantro, stemmed and chopped
- 2 TB. fresh jalapeños, chopped
- ½ TB. fresh lemon juice
- ½ TB. kosher salt
- 1 cup fresh mango, peeled and diced ¼ inch
Combine first 6 ingredients in mixing bowl.
Add diced mango and fold gently to combine.
Refrigerate for 30-45 minutes before serving.
Cooking Tip
When using cilantro in dishes, both cooked and raw, separate leaves from stems. The stems cause that flavor that most people associate with a "soapy" taste.