Keith Floyd

Prawn, Mango and Ginger Stir-fry

I made this with the local prawns known as Camerons, which are about 6 inches (15cm) long and the excellent local unrefined rum.

Serves 2 - 4

Peanut Oil
4 carrots, cut into matchsticks
Small bunch of spring onions, cut lengthwise
2 green chilies, seeded and roughly chopped
2 red chilies, seeded and roughly chopped
1 ½ oz (40g) fresh gingerroot, cut into julienne strips
3 garlic cloves finely sliced
10 plum tomatoes, skinned, seeded and diced
Salt to taste
12 large prawns, the biggest you can find, heads taken off and shelled except for the tail, deveined and butterflied (that is cut lengthwise along the back)
2 mangoes skinned and cut into wedges
4 tablespoons rum

Heat a little oil in a wok. Add the carrots and stir-fry for 30 seconds, then add the spring onions and stir-fry for a minute. Add the chilies, half the ginger and the garlic and stir-fry for 30 seconds. Add the tomato dice and stir-fry for another minute. Season. Remove and place in a warm serving dish.

Wipe out the pan, add a little more oil, and when it is very hot quickly seal the prawns on both sides (they will open out like butterflies). Add the remaining ginger and the mangoes. Splash in the rum and flambé.

Arrange the prawns, ginger and mangoes with their pan juices on the bed of stir-fried vegetables.