Chef Duc Mango Mango says it would be a memorable dish for anyone who loves Latino or Vietnamese cuisine.
Born in Sai Gon, Duc Mango Mango went the long way around via Texas, Latin America, Japan, New Zealand, Europe and Australia. The expertise and cooking skills learned during the trip enabled him to open two restaurants Mango Rooms in 2004 and Mango Mango Hoi An in 2008, which are both famous for their eclectic and innovative flavors, beautiful presentations, superior service and relaxing atmosphere.
Ingredients: serves 4
Prawns: 12 (50g each)
Red chilli: 1 large deseeded,minced finely
Ginger: 1 tbsp minced finely
Shallot: 3 medium size, chopped finely
Soy sauce: 2 tbsp
Fresh herbs: coriander&mint, 2 tbsp chopped finely
Sugar and black pepper to taste
Peel and devein the prawns, allow to dry, then season with all the ingredients. Put in the refrigerator for 30 minutes before grilling. Grill the prawns about 1.5 minutes on each side until they turn opaque.
Note: charcoal grill for the best taste, but it can be pan-fried with a flat non-stick pan with vegetable oil.
Mango: 3 ripe
Passion fruit: 3
Mint: 2 tbsp, finely chopped
Coriander: 1 tbsp, fine chopped
Sugar to taste
Wasabi: 1 tbsp
Peel and dice two mangoes. Finely pureed in a blender. Take passion fruit and the rest of the ingredients, mix together. Then store in the refrigerator two hours before use for fresh taste and flavour.
Peel the remaining mango and cut into thin slices as seen in photo, layer the plate with mango slices first, then the passion fruit and mango sauce, then grill the shrimps. Top with finely chopped coriander.