Peppered Prawn Wok with Mangoes
- 600g prawns, deveined
- Juice of 1 lemon
- ¼ teaspoon turmeric
- 1 firm, ripe mango
- Grape seed oil
- 1 teaspoon Himalayan pepper
- 1 bunch fresh coriander
- Salt to taste
Shell the prawns, leaving the tips intact. Coat with lemon juice and turmeric, then refrigerate.
Peel the mango and cut into pieces of about 2cm wide.
Heat the oil in a wok over medium heat. Add the prawns, sprinkle with the cracked pepper and cook for 5 minutes, stirring constantly.
Add the mango and cook again for a few minutes. Add the finely chopped coriander before serving and season to taste.