Ingredients

• 1 tbsp arrowroot
• 1 tbsp sesame oil
• 1 free-range egg white
• pinch salt
• 100g/3½oz raw king prawns
• peeled
• vegetable oil
• 1 lime
• juice only
• 2 tbsp white wine
• ½ tsp curry powder
• ½ mango
• peeled
• stoned
• chopped
• 100ml/3½fl oz coconut cream
• ½ tsp chilli flakes
• dash olive oil
• salt and freshly ground black pepper
• 1 tsp caster sugar

Directions

• For the prawns
• mix together the arrowroot
• sesame oil
• egg white and salt in a medium bowl. Add the prawns and stir until they are all coated.
• Heat a little vegetable oil in a wok. Add the prawns and cook for 1-2 minutes
• or until pink and completely cooked through. Remove from the heat and add the lime juice
• white wine and curry powder. Spoon onto a serving plate.
• For the mango relish
• put all the ingredients into a small blender or food processor and blend until smooth. Pour into a small bowl and serve as a dipping sauce alongside the prawns.