Amuse-bouche – Prawns with Mango Tango

Ingredients

for 8 persons
  • 2 boxes of Marie Thumas Mango Tango
  • 8 prawns
  • 1 red chili pepper
  • Fresh mint
  • 1 clove of garlic
  • 1 lime

Preparation

  1. Remove the shell from the tail of the prawns and take out the intestinal tract.
  2. Chop the chili pepper.
  3. Prepare the Marie Thumas Mango Tango as indicated on the packaging.
  4. Cut the tails lengthwise and fry the prawns on both sides in butter with the crushed garlic and chopped chili. Season with a little salt and deglaze with some lime juice.
  5. Place some of the Mango Tango on a plate. Arrange the prawns alongside and finish with a few sprigs of mint.

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