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Mango Prawns


Mango Habanero Sauce
8 oz Lyons Mango Fruit Infusion
4 oz Honey
24 oz Chicken Stock
1/2t Habanero Pepper, minced
1 T Garlic, minced
1 T Salt
1 t Black Pepper
1 t Ginger Powder
2 oz Red Onion
2T Corn Starch
2 oz Cold Water
6 ea Jumbo Prawns, peeled and deveined
1 ea Mango large dice
2 ea Eggs
16 oz Japanese Bread crumbs
2 oz Coconut

Item #




Butterfly shrimp and place a piece of mango on the shrimp, roll and place on skewer to secure, repeat until all six shrimp are skewered. Beat eggs in a bowl. Mix bread crumbs and coconut in a separate bowl. Dip skewered shrimp in eggs and then in coconut breading, coat well. Deep fry until golden brown and serve hot with the Mango Habanero Sauce on the side.
Mango Habanero Sauce
Heat olive oil in pan, sauté red onions until translucent and add garlic. Mix all remaining ingredients except the corn starch and water. Pour mixture in pan and bring to a boil. Let simmer for 10 minutes. Mix corn starch and water and add to pot a little at a time until desired consistency is reached.

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