Among my family, this recipe is always a success and it takes no time to make it. The joy of seeing my family eating happily and loving what I cook is a blessing.
For this recipe, all you need is to make sure you have the freshest prawns and the sweetest, crunchiest capsicums and nothing can go wrong.
What you'll need:
I kg Prawns
One ripe mango
One (or two) yellow capsicum
1 tbsp lime juice
1/2 tbsp chilli flakes
2 or 3 cloves of garlic
Light olive oil
Salt and pepper to taste
Parsley for Garnish
Preheat the oven at 200 degrees Celsius.
Clean the prawns (cut the sharp edges of the prawn heads but leave the shell intact.
(Note: The shells protect the prawns from the heat, so you're less likely to overcook them and they'll still be juicy when you bite into them. The shells of crustaceans that means prawn, as well as lobster, crayfish, and crab, are loaded with flavour.)
To devein, cut 1/4" deep along the centre of the outer-body and remove the black vein and the yellow membrane. Wash in cold water and pat dry. Keep on the side in an ovenproof dish.
Then, prepare the mango, peel the skin and dice finely. Add into a bowl along with diced capsicum, spring onions, garlic and chilli flakes and squeeze the lime on top. Mix all the ingredients well with the prawns, add salt and pepper to taste and drizzle some olive oil.
Then put in the preheated oven. Let it cook for 15 min, stirring once.
And while waiting for the shrimps to cook, stir fry some green vegetables to go with it.
Put on a serving plate, garnish with some parsley and serve with plain white rice.
Voila, dinner's ready! Trust me its taste better than it looks.