Fish on Friday with King Prawns
~ Chilli Prawn Stir-Fry with Mangoes ~
This week’s Fish on Friday post is a little bit special, not that all my previous Fish on Friday posts aren’t special too, but this is an attempt to cheer us all up with an exotic Asian inspired seafood recipe – Chilli Prawn Stir-Fry with Mangoes. It’s simple and yet extremely flavoursome – hot red chilli, sweet juicy mangoes, crisp spring onions, warm ginger and soy sauce are used to great effect when fresh king prawns are added and they are all stir-fried together. You can then serve this is as a light lunch or supper dish, or, as a starter or snack, with crisp salad leaves…..or, maybe even serve with noodles too, that would also be very tasty.
The key to this simple stir-fry dish is to prepare everything beforehand; and then you are ready for “Flying Take Off”……..or should I say Frying Take Off! Make sure, that if you are serving this with rice, that the rice is put on and is cooked to coincide with the meal when it is ready, and that you have plates or bowls warming too……use chop sticks by all means, and also pop some sweet chilli sauce on the table as well as some soy sauce, instead of the usual salt and pepper.
That’s it for today, I KNOW, this is an unusually short post for me, but I have lots on today and I am also out AGAIN tonight, so I need to scrub up after I have finished my chores! I will leave you with some information about King Prawns, as well as the recipe for this delectable stir-fry too……have a GREAT Friday, GATEWAY to the weekend! See you soon with those promised Giveaways……. Karen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the most commonly sold in the UK. They are fished in both the ocean and fresh water, and are farmed as well as wild.
Most of them have a narrow, tapering body, under which the tail is curled, and long, whiskery antennae. The body is encased in a brittle shell, and all types have ten legs. When raw, they are bluey-grey or, in the case of the smaller varieties, almost translucent.
When cooked, the shells turn pink and the sweet, meaty flesh turns white tinged with pink; brief cooking is essential, otherwise the flesh will become tough. As with other types of crustacea, prawns fished in cold waters tend to be more flavourful than those from warm waters. Although anatomically incorrect, the part of the prawn eaten, the meaty body, is referred to as the tail. The very small shellfish referred to as shrimps are prawns, too – the term shrimp just indicates their diminuitive size.
(Photo & Information from: BBC Good Food)
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