Balmain Bugs (Shrimp) With Mango Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A delicious-sounding recipe from the Land Down Under. The recipe calls for Balmain bugs, which the Zaar database won't accept, so I've put very large shrimp in their place (a fine substitute). Ingredients:
8 very large shrimp or 2 large lobster tails |
1 large mangoes or 2 small mangoes |
2 -3 tablespoons sour cream |
1/4 cup lemons or 1/4 cup lime juice |
1 teaspoon soft brown sugar |
2 -3 teaspoons thai sweet chili sauce |
Directions:
1. Lower shrimp (or bugs) into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways.
2. To make the mango sauce: peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice.
3. Dip your bugs into the sauce like a shrimp cocktail and enjoy!
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