Tuesday, September 26, 2006

Tiger Prawn Mango Skewers with Sweet Vanilla Chili Dressing

芒果虎蝦串 配香草甜辣醬汁
Category: Tapas, Appetizer
Style: Fusion
Difficulty: Easy
Portion: Makes 10 skewers

8 cups water
1 tsp salt
1 tsp sugar
5 star anise
1/2 lb tiger prawns, about 10
ice water
1 large ripe mango, peeled and cut into chunks, about 20 chunks
10 bamboo skewers
salad greens and lemon wedges to garnish
1 tbsp sweet chili sauce
1 tbsp tomato ketchup
1 tsp extra-virgin olive oil
1/2 tsp sesame oil
1 tbsp sugar
1 tbsp water
1 tbsp lemon juice
1 tsp minced cilantro leaves
1 tsp vanilla extract

To make dressing: Combine all ingredients. Mix well. Set aside.
Bring water to a boil in a large pot of water. Add salt, sugar and star anise. Clean and dry tiger prawns, shell but leave the tail on. Butterfly the prawns and remove dirty intestines. Poach the prawns in boiling water until done, about 3-5 minutes.
Drain prawns and plunge into ice water to cool, then drain and pat dry. Do not break the flesh.
Thread 1 prawn and 2 chunks of mango onto each skewer. Place skewers on a plate lined with salad greens. Spoon 1/2 tsp of dressing over each skewer. Serve with lemon wedges.

Sweet chili sauce can be purchased in Asian supermarket.

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