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Warm Mango Soup: |
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2 tbsp. flour |
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1/2 tsp. turmeric, ground |
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1 1/2 tsp. cumin, ground |
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1 tsp. coriander, ground |
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1/2 cup plain Greek yogurt |
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32 oz. Culinary Traditions™ Mango, thawed |
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1 1/4 cup water |
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1 1/4 tsp. salt |
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1/2 tsp. dried chile flakes |
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1/2 tsp. whole cumin seeds, toasted |
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Method: |
| 1. | Place flour, turmeric, cumin and coriander in a medium bowl. Whisk in yogurt.
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| 2. | Add 1 cup Mango puree, water, salt and dried chiles. Mix well.
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| 3. | Heat mixture in a saucepan with toasted cumin seeds and remaining Mango puree.
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| 4. | Bring to a simmer a cook over low heat for 10 minutes, stirring frequently.
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| 5. | Strain and hold until ready to serve.
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Coconut Prawns: |
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1 1/2 tsp. canola oil |
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1/3 cup Culinary Traditions™ Coconut, thawed |
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3 tbsp. Culinary Traditions™ Blood Orange Concentrate, thawed |
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1 1/2 tbsp. Culinary Traditions™ Lemon Zest, thawed |
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3/4 tsp. salt |
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1/4 tsp. pepper |
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1 tsp. fresh thyme leaves |
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1 clove garlic |
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1 lb. prawns, cleaned and deveined |
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Oil for the grill |
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Method: |
| 1. | Mix oil, Coconut puree, Blood Orange Concentrate, Orange Zest, salt, pepper, thyme and garlic in a medium bowl.
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| 2. | Add cleaned prawns and toss to coat. Marinate for 1-2 hours.
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| 3. | Heat grill and brush with oil. Grill prawns until done, do not over cook.
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Assembly: |
| | Place 3/4 cup of warm soup into a shallow soup bowl.
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| | Place 2 oz. of grilled prawns in center of bowl.
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| | Garnish with black sesame seeds.
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