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Ingredient List:
3 Tbsp. Spicy Mango Creole Sauce
(Starport 121)
12 Tiger prawns, large, shelled,
de-veined & butterfly
2 stalks Green onions, 2” sliced
lengthwise
2 sprig Fresh Basil, chopped (save 1
for garnish)
1 Tbsp. Garlic, finely minced
2 Tbsp. Vegetable oil
1/4 C. White wine
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1. Shell and devein prawns.
2. Marinate prawns with 1 Tbsp. of Spicy Mango Creole Sauce about
15 minutes.
3. Cut green onion about 3” long and slice lengthwise into fine strips.
4. Mince garlic and chop 2 sprigs of basil.
5. Heat a sauté pan at medium heat; add oil then laid prawns on pan
and let the prawns sear about 1 minutes without stirring.
6. Add in garlic and half of the basil and continue to sauté prawns
another 2-3 minutes.
7. Add in Spicy Mango Creole Sauce and sauté until done.
8. Remove prawns and place on plate and keep warm.
9. Add wine to hot pan, stir and scrap to loosen residual to make a
sauce.
10. Add in remaining half of the basil.
11. Stir and reduce sauce, pour sauce over prawns.
12. Garnish with sliced green onions and basil.
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