Wild piri piri prawns with mango and padrón peppers | Marine Stewardship Council
Serve the fried prawns with the sauce, garnished with the coriander (cilantro) leaves. Accompany with the padrón peppers, rice and any leftover limes served separately.
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Ingredients
- 4 garlic cloves, finely chopped
- 300g / 10oz / 1¼ cups rice
- 600g / 1lb 5oz MSC certified raw king prawns (jumbo shrimp), peeled, heads and tails left on and deveined
- 1 tbsp paprika
- 1 onion, roughly chopped
- 2 chillies (chiles), finely sliced
- 1 mango, peeled and flesh diced
- 2 limes
- 2 tbsp extra virgin olive oil
- 6 sprigs of coriander (cilantro), leaves pulled from stalks
- 20g / ¾ oz / 1½ tbsp butter
- 300g / 10oz padron peppers
- groundnut (peanut) oil, for frying
- light olive oil, for frying
- salt
- pepper
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