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🍽️ Large Prawns with Mustard-Chili Cream Sauce

153 kcal · 30 min · 4 servings

Ingredients

• 12 large shrimp (80g each)
• 4 small stalks Napa cabbage
• 1 large mango
• 2 chili peppers
• 2 garlic cloves
• 1 piece (approx. 3 cm) ginger
• 3 tbsp Dijon mustard (with honey or Maille au Miel)
• 40 ml light soy sauce
• juice of 2 limes
• 2 tbsp honey
• salt
• 3 tbsp soybean oil (for frying)

Instructions

1. 1. Remove the shell from the prawns, but leave the final tail segment intact.
2. 2. Make a shallow slit along the back of the prawns using a sharp knife.
3. 3. Remove the dark vein and rinse the prawns under cold water.
4. 4. Pat the prawns dry with a kitchen towel.
5. 5. Cut off the hard base of the Napa cabbage.
6. 6. Halve the larger leaves of the Napa cabbage.
7. 7. Peel the mango and cut the flesh into wide strips.
8. 8. Halve the chili peppers and remove the seeds.
9. 9. Peel the garlic and the ginger.
10. 10. Place the chili, garlic, ginger, honey mustard, soy sauce, lime juice, and honey into a blender.
11. 11. Blend the ingredients until you have a smooth sauce.
12. 12. Heat oil in a wok or a large frying pan.
13. 13. Add the prawns to the hot pan.
14. 14. Fry the prawns while stirring constantly.
15. 15. Add the Napa cabbage after 20 seconds.
16. 16. Fry the Napa cabbage briefly as well.
17. 17. Add the mango strips after another minute.
18. 18. Add the mustard-chili sauce.
19. 19. Toss everything well to combine.
20. 20. Let the mixture simmer for about 1 minute.

Nutrition per serving

• kcal: 153
• Protein: 7 g · Fett/Fat: 3 g · Carbs: 22 g