Tiger Prawns in Spicy Mango-Chilli Sauce with Black Rice and Asparagus - photo 1
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Tiger Prawns in Spicy Mango-Chilli Sauce with Black Rice and Asparagus

Pikantne Dishes for Special Occasions Fish dishes Main Dishes 75 min Medium 3 wyświetleń ~170.22 PLN - (0)
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Description

This dish is the essence of a romantic dinner, designed to ignite the senses and delight the palate. Juicy, firm tiger prawns, bathed in a velvety, sweet-spicy sauce made from ripe mango and chili pepper, create an unforgettable taste experience. The exotic sweetness of the fruit perfectly balances with the spicy note, while the addition of fresh ginger, garlic, and lime gives depth and freshness to the whole. The dish is served against the backdrop of intensely black, slightly nutty Venere rice, which not only tastes wonderful but also creates a spectacular visual contrast. Crunchy green asparagus, gently sautéed in butter, adds elegance and freshness to the dish. Each ingredient has been chosen not only for its flavor but also for its properties recognized as aphrodisiacs, making this dish the perfect choice for special occasions for two.

Ingredients (16)

Servings:
2
  • Tiger prawns 300 g
  • Black rice (Venere) 150 g
  • Fresh asparagus 250 g
  • Ripe mango 1 szt.
  • Chili pepper 0.7 szt.
  • Garlic 2 ząbki
  • Fresh ginger 15 g
  • Lime juice 30 ml
  • Light soy sauce 30 ml
  • Liquid honey 20 g
  • Butter 30 g
  • Sesame oil 5 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh cilantro 15 g
  • Almond flakes 10 g
💰 Szacowany koszt dania: ~170.22 PLN (85.11 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Black rice

1

Start by cooking the rice, as it takes the longest. Rinse 150g of black rice in a fine sieve under cold running water for about 1-2 minutes. Stir the rice with your hand until the water running from the sieve is almost clear. Then transfer the rice to a small pot with a thick bottom. Pour in double the amount of cold water (300 ml of water for 150 g of rice) and add a pinch of salt. Cover the pot with a lid and bring to a boil over medium heat. Once the water starts to boil, reduce the heat to the minimum and cook covered for about 35-40 minutes. Do not lift the lid during cooking! After this time, remove the pot from the heat and let it sit covered for another 10 minutes to allow the rice to 'rest' and absorb the remaining steam.

Ingredients: Black rice (Venere), Salt
Use a pot with a thick bottom to prevent the rice from burning. Rinsing the rice thoroughly removes excess starch, making the grains fluffier after cooking. Do not stir the rice while cooking to avoid a sticky consistency.

Mango-chilli sauce

2

While the rice is cooking, prepare the sauce. Peel the mango: stand it upright on the cutting board and cut off two wide 'cheeks' along the pit. Score the flesh of the cheeks in a grid pattern (without cutting through the skin), then turn the skin inside out - the mango cubes will pop out on their own and can be easily cut off with a knife. Remove the rest of the flesh from the pit. Peel the ginger with the edge of a spoon (this is the easiest way) and grate it on a fine grater. Peel the garlic and press it through a garlic press or chop it very finely. Cut the chili pepper in half lengthwise, remove the seeds (if you want the sauce to be milder), and chop it very finely.

Ingredients: Ripe mango, Fresh ginger, Garlic, Chili pepper
A small teaspoon is perfect for peeling ginger - its edge fits perfectly to the irregular shape of the rhizome. Adjust the spiciness of the sauce by the amount of chili pepper and by leaving (or removing) the seeds.
3

Place all the chopped mango pieces in a blender container (either a jug blender or a tall container for an immersion blender). Add the grated ginger, chopped garlic, and chili. Pour in the lime juice, soy sauce, honey, and sesame oil. Blend everything into a perfectly smooth, velvety mixture. Taste the sauce - if it's not sweet enough, add a little more honey; if it's not sour enough, add more lime juice. Pour the finished sauce into a small saucepan.

Ingredients: Ripe mango, Fresh ginger, Garlic, Chili pepper, Lime juice, Light soy sauce, Liquid honey, Sesame oil
If you don't have a blender, you can finely chop the mango and mash it with a fork, then mix it with the rest of the ingredients. The consistency will be less smooth, but just as tasty. If the sauce seems too thick, you can add 1-2 tablespoons of water.

Preparing the asparagus

4

Wash the asparagus under cold water. To remove the woody ends, hold each asparagus spear with both hands - one hand at the bottom, the other about halfway up - and gently bend it. The asparagus will break at the perfect spot, separating the tough, inedible part. Discard the woody ends. In a large skillet, heat half of the butter (1 tablespoon, about 15g). When the butter melts and starts to sizzle slightly, add the prepared asparagus. Sauté over medium heat for 4-6 minutes, turning frequently, until they become bright green and slightly tender, but still remain crisp (al dente). At the end of cooking, season with a pinch of salt and pepper. Remove from the skillet and set aside on a plate.

Ingredients: Fresh asparagus, Butter, Salt, Pieprz czarny świeżo mielony
The best choice is a large skillet (28-30 cm in diameter) where the asparagus can fit in a single layer. This way, they will fry evenly instead of steaming. Do not fry them for too long so they do not lose their crunch and beautiful color.

Frying the shrimp

5

Dry the shrimp very thoroughly with paper towels - this is key to achieving a nicely browned crust. In the same pan where the asparagus was cooked, heat the remaining butter (1 tablespoon, about 15g). When the butter is hot, place the shrimp in the pan in a single layer, leaving space between them. Fry on fairly high heat for about 60-90 seconds on each side. The shrimp are ready when they change color from gray to pink and curl into a 'C' shape.

Ingredients: Tiger prawns, Butter
THE MOST IMPORTANT STEP: Do not overcook the shrimp! When overcooked, they become rubbery and tough. Watch their shape: a perfectly cooked shrimp resembles the letter 'C'. If it curls into a tight circle (the letter 'O'), it is already overcooked. Frying in a single layer ensures even browning.

Serving the dish

6

Once the shrimp are cooked, reduce the heat to low. Pour the prepared mango-chili sauce into the pan. Gently mix to coat all the shrimp with the sauce and heat everything for just 30-60 seconds, only until the sauce becomes hot. Do not cook the sauce with the shrimp to avoid them becoming tough. If you are using optional almond flakes, toast them in a small, dry pan until golden at this time.

Ingredients: Almond flakes
This step is only meant to combine the flavors and heat the sauce. Overcooking will destroy the delicate structure of the shrimp. Have everything ready to serve, as the dish is best immediately after preparation.
7

On two deep plates, place portions of black rice, creating a small indentation in the center. Next to the rice, arrange a few sautéed asparagus. In the central spot, on the rice, place the shrimp along with a generous amount of sauce. If using, sprinkle everything with chopped fresh cilantro and toasted almond flakes for added crunch. Serve immediately while the dish is hot.

Ingredients: Black rice (Venere), Fresh asparagus, Tiger prawns, Fresh cilantro, Almond flakes
Pay attention to the presentation – a beautiful dish is half the success, especially during a romantic dinner. The contrast of black rice, green asparagus, and orange sauce looks incredibly appetizing.

Fun Fact

💡

Chili peppers owe their spiciness to capsaicin, a chemical compound that stimulates nerve endings in the mouth, causing a sensation of heat. The body responds to this by releasing endorphins, known as 'happiness hormones', which induce feelings of euphoria and excitement, hence the reputation of chili as an aphrodisiac.

Best for

Romantyczna kolacja Walentynki Rocznica Wyjątkowy wieczór we dwoje

Tips

🍽️ Serving

The dish pairs perfectly with a glass of chilled, dry white wine with fruity notes, such as Sauvignon Blanc, Pinot Grigio, or aromatic Gewürztraminer. Serve on elegant, deep plates to beautifully showcase all the ingredients and sauce.

🥡 Storage

The dish is definitely best right after preparation. The shrimp become tough when reheated. However, if you have leftovers, store each ingredient (rice, asparagus, shrimp in sauce) in a separate airtight container in the fridge for up to 24 hours. Reheat very briefly in a pan or microwave, trying only to warm them up, not to cook the shrimp again.

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