When you have lots of fruits in the house and they are going to rot faster than you could eat them, the best way to get rid of them would be to cook them up into a dish and if that is the only other dish available for the meal, people you invite to have dinner with you will have no choice but to down them... haha.. it is either that or plain rice with soya sauce or marmite soup.
I bought some lovely mangoes recently and they are pretty cheap, if not very cheap. They are almost 20cm in length, very sweet and going at RM10 for 5 pieces. There are lots of fruits in the fridge that were becoming over ripe pretty fast so I decided to cook up this super unusual dish which I call Prawns with Mango & Fruits.
20 pieces of White Prawns, deveined, cleaned and drained.
2 tbsp cornflour
1/2 Big Onion (diced)
2 Oranges (only the juice is used)
5 Water Chestnuts (diced)
3 Jambu Air (apparently this is call Water Apple) (diced)
1 mango (diced)
1 tsp of lemon juice
1 tsp Olive Oil
- Put in 2 tsp of sugar into the clean prawns and leave aside for a short while. The sugar will make the prawns nice and "crunchy" (for want of a better word).
- Just before cooking, a quick rinse of the prawns or the dish might be very sweet. Put in the cornflour and toss the prawns in it.
- Heat up some oil in the wok and when the oil is hot, put in the prawns.
- Stir the prawns around until they turn pink and starts to curl up. Dish them up and set them aside.
- Meanwhile, squeeze the juice out of the oranges.
- Add in a tsp of lemon juice to give it that little tartness (optional)
- Heat a the olive oil in a non-stick pan. When the oil is hot, put in the onion.
- Add the orange (with lemon) juice and put to boil on a low heat.
- Add in all the fruits except the mango. Put the mango last as they are very soft and too much cooking will make them squishy
- Add in the prawns and make sure the orange juice covered all the ingredients in the pan.
- Add 1 tsp of cornflour if there is too much liquid in the pan (certain oranges produces more juice)
- Put in the mango last before dishing up.
- Garnish with some parsley and serve.