RAW MANGO RECIPES

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STICKY MANGO PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES



Sticky mango prawns | Seafood recipes | Jamie Oliver recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

300 g large raw shell-on king prawns from sustainable sources
6 cloves of garlic
1 teaspoon curry powder
1 heaped tablespoon mango chutney
1 lime

Steps:

    1. Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour.
    2. Run the tip of your knife down their backs and pull out the vein. Put a large non-stick frying pan on a medium heat.
    3. Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.
    4. Stir the curry powder into the oil, then add the prawns. Fry for 4 minutes, or until the prawns are cooked through, tossing regularly.
    5. Stir in the mango chutney for 30 seconds, taste, season to perfection with sea salt and black pepper, then dish up.
    6. Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over.

Nutrition Facts : Calories 168 calories, FatContent 7.3 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15.8 g protein, CarbohydrateContent 10.4 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 0.9 g salt, FiberContent 0.9 g fibre

RAW OYSTERS WITH 3 DIPPING SAUCES RECIPE | BOBBY FLAY ...



Raw Oysters with 3 Dipping Sauces Recipe | Bobby Flay ... image

Provided by Bobby Flay

Categories     appetizer

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 23

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

Steps:

  • For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
  • For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
  • For the horseradish sauce: Combine all ingredients.
  • For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

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