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Welcome Cooking - Japan




8 prawns, 3 mangoes, 2 tsp capelin roe, some coriander, 1 red chili pepper, 1/2T oil.

(1) 1tsp salt, 1tsp cornstarch, some mirin.
(2) 1tsp caster sugar, 1tsp rice vinegar, 2T water.


1. Discard the heads of prawns; Shell; Slit twice at the back and remove veins;
Rinse and drain; Marinate in seasoning (1) till ready to use.
2. Rinse coriander; Cut off any roots and stems.
3. Rinse a red chili pepper and drain; Have a cut from the stem to the end of the pepper without cutting off the stem (repeat 3 times around the pepper); Discard the seeds; Trim off the edges.
4. Peel and pit mangoes; Cut the majority into 8 pieces with rhombus shape; Place the remaining mango flesh into a blender; Add seasoning (2) to the blender; Process into smooth juice.
5. Fill a skillet with water; Bring to the boil over a high heat; Blanch the prawns in the boiling water for 1 minute and lift the prawns up immediately; Turn off the heat.
6. Add 1/2T oil to a non-stick pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a high heat; Add the prawns; Stir-fry over a high heat till the prawns turned into white (roughly 4 minutes); Turn off the heat; Pat-dry the prawns with kitchen paper.
7. Pour the mango juice from the step 4 into a non-stick sauce pan; Stir over a low heat for 4 minutes; Turn off the heat.
8. Arrange mango rhombus on serving plates; Top each with the prawns; Drizzle with the mango juice from the step 7; Top each prawns with some roe; Garnish with the coriander and red chili pepper; Serve immediately.