Black Garlic Kitchen

Black Garlic Prawn, Avocado & Mango Cocktail

A light and fruity prawn cocktail with subtle Black Garlic undertones: an impressive yet easy first course for an intimate Valentine’s Day dinner.

Prep: 15 mins | Cook: 20 mins for the curry sauce | Serves: 2

Ingredients

  • 1 tbsp vegetable oil
  • 1 banana shallot – peeled and finely chopped
  • 2 tsp mild curry powder
  • 1 tsp tomato purée
  • 1 tbsp lime juice
  • 2 tbsp mango chutney
  • ½ tbsp Black Garlic Paste 
  • 100 ml water
  • 150ml BGK’s Black Garlic Mayonnaise or commercially available Black Garlic Mayonnaise
  • 200g cooked and peeled prawns – thawed and well drained if frozen
  • Salt and freshly ground black pepper
 
  • ½ ripe avocado – peeled, stoned and cut into cubes
  • ½ ripe mango – peeled, stoned and cut into cubes
 
To Serve (optional)
 
  • Lime wedges
  • Mini poppadoms

Method

  • Heat the vegetable oil in a small frying pan. Add the shallot and cook over a low heat for 5 minutes until softened. Add the curry powder and cook for 1 minute. 
  • Add the tomato purée, lime juice, chutney and Black Garlic Paste. 
  • Add the water and simmer for 15 minutes, stirring occasionally.
  • Leave to cool then transfer to a mini food processor and blitz until smooth.
  • Combine the cold curry sauce and Black Garlic Mayonnaise together. Add the prawns. Season to taste with salt and freshly ground black pepper.
  • Divide the avocado and mango equally between two cocktail glasses. Top with the curried prawn mixture.
 

To Serve: serve with a wedge of lime and mini poppadoms.

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