• Sarah

Getting chefy at home - recreating Black Pepper Prawns from Sticky Mango

Do you ever find yourself so inspired by a meal that you want to recreate it at home? I have to say that mostly when I've eaten something that good, I know that it's beyond my bistro-style cooking abilities. We were due to re-visit the wonderful Sticky Mango, near Waterloo, on Monday evening; but clearly amongst many social cancellations it was not to be. When it re-opens we'll be there straight away; Peter Lloyds' food is not to be missed.

Mural of the late Anthony Boudain on the wall of Sticky Mango

One of the standout dishes we ate at Sticky Mango was the black pepper prawns, and having quizzed the waiting staff about the dish, I bought myself a dehydrator and set to.

The dish as prepared at Sticky Mango

The dish does need a little planning ahead. Firstly I cut up a fresh pineapple into chunks and put them into the dehydrator for 24 hours at 45 degree Celcius. I got mine from Amazon where they start for under £30.


Ingredients

  • 1 teaspoon black peppercorn

  • 300g shell-on, headless tiger prawn

  • 1 tablespoon melted butter

  • 1 cloves garlic, crushed

  • 1/2 tablespoon oyster sauce

  • 1 tablespoon Chinese rice wine

  • 1 teaspooon caster sugar

  • 1 pinch salt

  • 1 tablespoon chopped spring onion

  • 1/4 pineapple, dehydrated

  • Small bunch pea shoots

  • Peter's recipe also has jicama shoots, but I was unable to find those


Method

  1. Remove shells from the tiger prawn or shrimp, but keep the tail on if you can.

  2. Lightly pound the black peppercorns using a mortal and pestle until they are coarsely cracked.

  3. Heat up a wok and add the melted butter on medium heat.

  4. Saute the garlic and black pepper until you smell the aroma of the pepper, add the tiger prawn or shrimp and stir to combine.

  5. Add the oyster sauce, stir a few times before adding the wine and sugar. Stir fry until the prawns are cooked.

  6. Add the spring onion, stir to mix well, dish out and garnish with the pea shoots and dehydrated pineapple.

Black pepper prawns with dehydrated pineapple

I don't have the beautiful plates from Sticky Mango, nor Peter's plating skills, but this was really tasty and actually not at all difficult to make. I actually feel it's a case of good hedgehog cake vs a car crash!

Why not give it a try? At least until the master returns to work his magic in Waterloo.


33 Coin Street,

London, SE1 9NR,

UK

0207 928 4554

info@stickymango.co.uk

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