Mango Chili Basil Jumbo Tiger Prawns (6pcs) Recipe

Prep

Rinse and pat dry 6 jumbo tiger prawns. Leave tails on for presentation. Using a sharp paring knife, make a shallow cut along the back to ensure even cooking and to remove any remaining vein if needed.

In a small bowl combine 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp lime juice and 1 tbsp neutral oil. Add the prawns and toss to coat. Let marinate at room temperature for 10–15 minutes (do not exceed 30 minutes to avoid 'cooking' the prawns in the citrus).

Prepare Mango Purée

Place 1 cup diced ripe mango and 1 tbsp water in a blender or food processor. Blend to a smooth purée. Transfer to a bowl and set aside.

Make Sauce Base

In a small bowl whisk together 1 tbsp light soy sauce, 1 tsp rice vinegar, 1 tbs honey, 1 tsp minced garlic and 1 tsp minced ginger until combined. Stir the soy-honey mixture into the mango purée.

Adjust Heat & Texture

Finely chop 1 red Thai chile (remove seeds for less heat) and stir into the mango mixture. In a separate small cup mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then add the slurry to the mango mixture to slightly thicken when warmed.

Fold in 1 cup chopped Thai basil leaves (reserve a small handful for garnish). Taste and adjust: add an extra 1 tsp honey if you prefer sweeter, or 1 tsp lime juice for brighter acidity.

Warm & Finish Sauce

Place a small saucepan over low heat. Add the mango-chili-basil mixture and warm gently for 2–3 minutes, stirring constantly until it begins to thicken slightly from the cornstarch. Remove from heat and stir in 1 tsp freshly squeezed lime. Keep warm while you cook the prawns.

Cook Prawns

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp unsalted butter and 1 tsp sesame oil. When butter is foaming, add the marinated prawns in a single layer, spaced evenly. Sear 2–2.5 minutes on the first side without moving, until edges turn pink and flesh is slightly opaque. Flip and cook the second side 1.5–2 minutes until prawns are cooked through (internal temperature ~120–125°F / 49–52°C) and lightly caramelized. Total cook time will be 3.5–4.5 minutes depending on size.

Toward the last 30 seconds of cooking, spoon 2–3 tbsp of the warm mango-chili basil sauce over the prawns in the pan to glaze, allowing it to bubble gently and coat the prawns. Remove pan from heat immediately to avoid overcooking.

Plate & Garnish

Arrange the 6 glazed jumbo prawns on a warmed serving plate. Spoon any remaining sauce over and around the prawns. Sprinkle 1 tsp toasted sesame seeds over the dish, top with reserved Thai basil leaves (about 6 whole leaves) and serve with lime wedges on the side for squeezing.