Coconut prawns with spicy mango relish
For the coconut prawns
- 1 tbsp arrowroot
- 1 tbsp sesame oil
- 1 free-range egg white
- pinch salt
- 100g/3½oz raw king prawns, peeled
- vegetable oil
- 1 lime, juice only
- 2 tbsp white wine
- ½ tsp curry powder
For the spicy mango relish
For the prawns, mix together the arrowroot, sesame oil, egg white and salt in a medium bowl. Add the prawns and stir until they are all coated.
Heat a little vegetable oil in a wok. Add the prawns and cook for 1-2 minutes, or until pink and completely cooked through. Remove from the heat and add the lime juice, white wine and curry powder. Spoon onto a serving plate.
For the mango relish, put all the ingredients into a small blender or food processor and blend until smooth. Pour into a small bowl and serve as a dipping sauce alongside the prawns.