prawn, mango & ginger – serves 4

groundnut oil
4 carrots, cut into matchsticks
small bunch of spring onions, cut lengthways
2 green chillies, seeded and roughly chopped
2 red chillies, seeded and roughly chopped
40g fresh root ginger, cut into julienne strips
3 garlic cloves, finely sliced
10 plum tomatoes, skinned, seeded and diced
salt
12 large Madagascan prawns, heads taken off, shelled except for the tail, deveined and butterflyed (that is, a cut half way through lengthways along the back)
2 mangoes, skinned and cut into wedges
4 tablespoons white rum (that is, a good splosh)

Heat a little oil in a hot wok

Add the carrots and stir-fry for 30 seconds, then add the spring onions and stir-fry for a minute. Add the chillies, 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.

Serve and raise a glass with your chums and have a quick slurp to the memory of a true English original.

Cheers, Keith

 

I have to include at least one dish from the late, great Keith Floyd - this one is from his visit to Madagascar in his Floyd on Africa TV series