Thai spiced prawns with mango and Shanghai leaves

Serves: 2 Prepare & Cook:


  • Siblou Cooked Shrimps, frozen
  • Gourmet Garden Thai Seasoning
  • Mango
  • Asian Essentials Shanghai Leaves


  1. Defrost 250g Siblou Cooked Shrimps. Cover generously with Gourmet Garden Thai Seasoning.
  2. Peel and thinly slice the mango. Put 2 tbsp water in a small saucepan, add the Shanghai leaves and cook for 30 seconds to 1 minute, until lightly wilted. Drain well, squeezing out any excess water.
  3. Place a frying or griddle pan over a high heat, add the prawns and cook for 2 minutes, until just heated through.
  4. Serve the prawns with the Shanghai leaves topped with freshly grated black pepper and the mango sprinkled with a little grated lime zest, if you like.

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