Step 1 - Prep Your Ingredients
Dice up your garlic and onion and place in a small bowl.
Devein and peel your prawns, deshell your muscles (if you aren't lazy like me and buy them pre done)
It's best to use fresh whole squid and clean it yourself, this is really simple to do. Simply pull the head off, pull the guts and cartlige out the body, remove the spotted membrane and cut the fins off, cut the body so that it opens out like a butterfly, use a fork and your fingers to thoroughly clean the meat. next use the fork to make a few score lines to tenderise the meat, cut off what you want to eat and freeze the rest for another day.
Cut up the ocean stix.
Step 2 - Lets Get Cooking.
Put a medium sized wok or frying pan on a high heat to heat the pan, add your butter and let it thoroughly melt, add the onions and garlic and let them brown. Add the mango chutney sauce and mix it in well.
Your squid will take the longest to cook so add this first, (if you haven't cooked squid before, you are wanting it to turn more of an opaque white than the translucent white it currently is.) If it takes a while to cook, place a lid on to and let it simmer for a bit. Add the prawns, muscles and ocean stix, mix it well and leave it to simmer for a minute or two.
Step 3 - Getting the Sauce Just Right.
There is no exact science to the sauce, i normally go by feel and a lot of taste testing, everytime a make it tastes a little different. The Mango Chutney will give you a much sweeter sauce where as the Spicey Mango Sauce will give it a bit more bite.
Start off by adding 5ml of lemon juice and stirring it in, a bit of salt and some fish spice. you can add some more as your taste buds require.
Once you are satisfied with your sauce add a bit of corn starch or flour to a small amount of cream in a cup and mix it well, add this and your remaining cream to the pan and stir in well. This will help thicken up and extend your sauce.
Step 4 - Serving.
I prefer to serve over a bed of rice cooked with peas, corn and carrots.
The original recipe calls for Wellingtons Spicey Mango Sauce, which is a South African brand of sauces, I haven't had a chance to buy in the UK (if you google it, many SA Shops like biltong2u.co.uk and sawholesale.co.uk have it available) I substituted for a mango chutney instead.
If you aren't a mango fan then don't turn your nose up just yet, the sauce can be substituted for any sauce you prefer, I have done variations with sweet chilli sauce, a hot chilli sauce, garlic lemon sauce or adding a touch of curry powder.
You can also play around with your seafood, adding scallops, crayfish tails, lobster, different types of fish you are only as limited as the ingredients you can get.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2651 (97%)|
|Amt Per Serving||% DV|
|Total Fat 294.6g||393 %|
|Saturated Fat 185.7g||928 %|
|Monounsaturated Fat 76.3g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 893.2mg||275 %|
|Sodium 2313.5mg||80 %|
|Potassium 315.2mg||8 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 14.1g|
|Protein 19.4g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2729
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