Soak up the last of mango season and wow your dinner party guests with these sumptuous starters.
Sesame prawn skewers with Asian mango salad
Serves: 4
Ingredients
- 36 green king prawns, peeled and de-veined
- 1/4 cup soy sauce
- 1/2 cup sesame seeds
- 1 Aussie mango, peeled and chopped
- 2 Tbsp roughly chopped peanuts
- 1/4 cup coriander leaves
- 2 Tbsp Thai basil leaves
- 1 Tbsp rice wine vinegar
- sliced green onion, to serve
Method
- Place the prawns in a large bowl, add the soy sauce, toss to coat then cover and refrigerate for 10 minutes.
- Drain prawns from marinade and thread onto skewers. Spray with a little cooking oil spray.
- Place the sesame seeds on a large plate. Liberally coat each skewers in the sesame seeds.
- Heat a little oil in a large, non-stick frying pan over medium low heat. Cook the skewers in batches, turning once gently until golden and cooked through.
- While the prawn skewers are cooking, combine the chopped mango with the peanuts, herbs, rice wine vinegar and two tablespoons water.
- Serve the skewers sprinkled with extra sesame seeds, along with Asian mango salad and rice or noodles. Garnish with green onion.
Smoked salmon and mango blinis
Serves: 4
Ingredients
- 1 cup self-raising flour
- 1/2 tsp bi-carb soda
- pinch of salt
- 1 lightly beaten egg
- 35g melted butter and
- 1 cup milk, whisking until smooth
- 2 Aussie mangoes
Method
- In a large bowl sift 1 cup self-raising flour with ½ teaspoon bi-carb soda and a pinch of salt. Add one lightly beaten egg, 35g melted butter and 1 cup milk, whisking until smooth.
- Heat a little oil in a non-stick frying pan. Cook teaspoonfuls of mixture in batches, about the size of small pikelets. Cook until golden and set.
- Allow to cool then top blinis with sour cream, chopped mango, strips of smoked salmon and dill sprigs.
Duck and mango rice paper rolls
Serves: 4
Ingredients
- large rice paper rounds
- sliced Asian barbecued duck
- slices of mango
- strips of cucumber
- strips of green onion
- mint leaves
- hoi sin sauce
Method
- Working one at a time, soak large rice paper rounds in warm water until soft.
- Lay on a flat work surface and place thin slices of Asian barbecued duck along the middle.
- Top with slices of mango, strips of cucumber, green onion and mint leaves.
- Roll up, enclosing one end and serve with hoi sin sauce.
Tip: Asian barbecued duck, also known as Chinese or Peking duck is available in Asian supermarkets, or packaged in most supermarkets.
Recipes courtesy of Australian Mangoes | mangoes.net.au
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