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Oven-roasted Prawns With Mango Salsa

This recipe gives a contemporary twist to seafood dishes with trendy ingredients available in most quality supermarkets.  The flavour and texture of fresh mango is preferable but if it is out of season, canned mango may be used in the salsa. I omitted the rice and served the prawns and mango salsa on a bed of fresh basil leaves.

± 500 g large prawns, cleaned & deveined (unshelled)

Marinade
75 ml olive oil
5 ml mild curry powder
5 ml brown sugar
15 ml fresh parsley, finely chopped
10 ml crushed garlic
30 ml lemon juice
salt and freshly ground black pepper

Mango Salsa
± 200 ml fresh or tinned mango, drained and diced
125 ml spring onion, finely sliced
60 ml sweet red pepper, finely diced
15 ml lemon juice
15 ml fresh parsley, finely chopped
salt and freshly ground black pepper

Spicy Rice
500 ml freshly cooked basmati, brown or white rice
3 spring onions, finely sliced
30 ml coriander or parsley leaves, finely chopped
pinch ground coriander
pinch ground cumin
15 ml olive oil or butter
salt
freshly ground black pepper

    1. Place the prawns in a colander, rinse well and pat dry.  Add to a bowl with the marinade ingredients, toss and refrigerate for at least 30 minutes.
    2. Mix together the ingredients for the mango salsa, spoon in a blow, cover and refrigerate until ready to serve.
    3. Toss the hot cooked rice with the flavouring ingredients and keep warm until the prawns are roasted.
    4. Pre-heat the oven to 230 º C.  Arrange the prawns in a single layer in a roasting tin lined with a Wizbake baking sheet and sprinkle lightly with salt and pepper.
    5. Place in the oven and roast for 5 minutes.
    6. Turn over, season lightly and roast for a further 3 to 5 minutes or until the prawns are pink and curled.
    7. Make a bed of rice on a large platter, arrange the prawns on top and place the bowl of salsa in the center of the platter. Or, if individual plates are arranged, press the rice firmly into small greased moulds for form timbales and unmould onto each plate.  Surround with the prawns and spoon salsa on the side.
    8. Garnish and serve immediately.

4 to 6 servings.

Recipe by Carolié de Koster from the Art Of Cooking recipe book p. 183.