8am-5pm, Mon - Fri | 9am-2pm, Sat | Closed Sundays
8am-5pm, Mon - Fri | 9am-2pm, Sat | Closed Sundays

King Prawns

Recipe of the month:

Sticky Mango King Prawns

To pair with our beautiful Chenin Blanc we have come up with the perfect Friday after work sundowner starter to snack on with the wine! As mango season is coming up why not try your hand at the following. Check out the recipe below and let us know what you thought or tag us @winesandwings with your creations!

Recipe

Serves: 2 Cooking time: 20 minutes

Ingredients:

  • 300 g large raw shell-on king prawns, you can get these from Chipiku, Shoprite or Food Lovers Market in their frozen aisles
  • 6 cloves of garlic
  • 1 teaspoon curry powder
  • 1 heaped tablespoon mango chutney* see below for our own recipe
  • 1 lime

Method:

  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, lightly 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.

Tips:

You could of course swap the prawns for some gorgeous local Chambo or mushrooms/zucchini for a veggie alternative.

Source:

www.jamieoliver.com

Mango Chutney

To make the Mango Chutney (Although we hear Jes from Kumbali makes a pretty tasty one so check her out if you don’t want store bought or to make your own!):

Recipe

Ingredients:

  • 2 kg mangos (firm, but ripe)
  • 8 cardamom pods
  • 2 cloves of garlic
  • 1 fresh red chilli
  • 500 ml white wine vinegar
  • 400 g granulated sugar
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon chilli powder
  • 2 teaspoons nigella seeds
  • 8cm piece of ginger

Method:

  1. Peel, stone and roughly chop the mangos; set aside.
  2. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
  3. Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
  4. Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
  5. Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
  6. Divide among sterilised jars, seal and keep for up to 6 months.

Source:

www.jamieoliver.com