Name: Banana Leaf Original (Broadway & Oak)s MANGO CHILI BASIL PRAWNS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb large shell-on prawns (cleaned, deveined leaving tail and shell intact); 3 cloves garlic (finely minced); 1 tbsp fresh lime juice; 1 tsp fish sauce; 1 tsp freshly ground black pepper; 1 cup sweet-and-sour chili sauce (store-bought or homemade sweet chili sauce); 1 tbsp light soy sauce; 1 tsp rice vinegar; 1 tsp brown sugar (or palm sugar); 2 tbsp water; 1 tsp cornstarch; 1 medium ripe mango (peeled, flesh cut into 1/2-inch cubes); 1 medium roma tomato (seeded and cut into 1/2-inch pieces); 1 medium red bell pepper (seeded and julienned or cut into 1/2-inch strips); 1 cup thai basil leaves (fresh, whole leaves); 2 stalks scallions (thinly sliced, whites and greens separated); 1 piece fresh Thai red chili or bird's eye chili (thinly sliced, optional); 2 tbsp neutral oil (vegetable, canola, or peanut); 1 tsp unsalted butter (optional, for gloss and richness); 1 tsp kosher salt; 2 wedges lime wedges (for serving)

Method

Prawns & Marinade

Prepare prawns

Rinse prawns under cold water and pat dry with paper towels. If not already deveined, use a small knife to make a shallow cut along the back and remove the vein, leaving shell and tail intact for flavor. Place prawns in a bowl.

Marinate

Add minced garlic, lime juice, fish sauce, and black pepper to the bowl with prawns. Toss to coat evenly and let marinate 10–15 minutes at room temperature (no longer than 30 minutes to avoid 'cooking' the prawns in acid).

Sauce & Stir

Make sauce slurry

In a small bowl, whisk together sweet-and-sour chili sauce, light soy sauce, rice vinegar, brown sugar, and 2 tbsp water. In a separate small cup, mix the cornstarch with 1 tbsp water to make a slurry and set aside.

Cook sauce (if needed)

When ready to finish the dish, you will add the sauce to the hot pan with the prawns and vegetables; the cornstarch slurry will be added at the end to slightly thicken and glaze the mixture.

Vegetables & Fruit

Prep produce

While prawns marinate, peel and dice the mango into 1/2-inch cubes, seed and chop the tomato, julienne the red bell pepper, thinly slice scallions and optional fresh chili. Pick the thai basil leaves from stems and set aside.

Cooking & Finishing

Sear prawns

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbsp neutral oil. Add marinated prawns in a single layer, shell side down first; cook 1.5–2 minutes without moving to get color, then flip and cook another 1–2 minutes until shells turn pink and flesh is opaque. Remove prawns to a plate and set aside. Do not overcook.

Sauté vegetables

In the same skillet, add the remaining 1 tbsp oil. Add the white parts of the scallions, sliced fresh chili (if using), and bell pepper. Sauté 1–2 minutes until fragrant and slightly softened. Add the tomato and cook 30–45 seconds to warm through—do not break down completely.

Combine prawns and sauce

Return prawns and any accumulated juices to the skillet. Pour the prepared sweet-and-sour chili sauce mixture over the prawns and vegetables and bring to a gentle simmer over medium heat.

Thicken and glaze

Stir the cornstarch slurry quickly (it may have settled) and drizzle into the simmering sauce while stirring. Cook 30–60 seconds until the sauce thickens slightly and becomes glossy, coating prawns and vegetables. Taste and adjust seasoning with up to 1 tsp kosher salt or more lime juice if desired.

Finish with basil & butter

Turn off the heat. Toss in the fresh thai basil leaves, green parts of the scallions, and the optional 1 tsp butter; toss gently until basil is wilted and butter is melted into the sauce for extra gloss and richness.

Serve

Transfer to a serving platter. Garnish with extra basil leaves and lime wedges. Serve immediately with steamed rice or as an appetizer. Encourage diners to peel shells while eating.

Mango Chili Basil Prawns Recipe