I love fresh salsas in the summer – serve them with grilled meats or fried foods, and they add instant freshness to any dish. For this recipe I made an Asian-inspired mango salsa – with a bit of fragrant coriander and some chili for heat. If you don’t like it spicy, just omit the chili.
Enjoy!
For the mango salsa:
1 ripe mango
½ red chili
¼ red onion
3 tbsp fresh mint + coriander, chopped
salt
For the prawns:
100g flour
¼ tsp baking powder
¼ tsp salt
140ml cold beer
1l sunflower oil
250g raw tiger prawns, shelled
Prep: 45min – Serves 4 as an appetizer – Easy
Peel the mango, cut into small dice and put into a bowl. Deseed the chili, finely chop and add to the bowl. Finely chop the onion and add to the bowl with the chopped mint and coriander. Season with a bit of salt.
Put the flour, baking powder and salt into a bowl, add the beer and beat into a smooth batter.
Heat the sunflower oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Dip a few tiger prawns into the batter, making sure they’re completely covered, then carefully lower into the hot oil and fry for approx. 6 minutes, until golden and crisp. Take out with a slotted spoon and drain on kitchen paper. Repeat with the remaining prawns.
