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Tiger prawns on mango and butternut squash purée

Looking for a festive and frivolous appetiser to serve at Christmas, birthdays or any other festive occasion? Look no further than this recipe for grilled tiger prawns with mango and butternut squash purée. A divine combination!

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Tiger prawns on mango and butternut squash purée

  • EAT ME Butternut Squash Product photo
    1 butternut squash
  • 1 mango
  • 5 g dill
  • 5 g flat leaf parsley
  • 1 clove of garlic
  • 10 tiger prawns
  • 3 tbsp olive oil
  • edible flowers (optional)
  • salt and pepper

Kitchen tools

  • Baking paper
  • Blender or hand blender

Preparation method

  1. Preheat the oven to 180 °C.
  2. Halve the butternut squash and cut the pieces into wedges. Peel the chunks and remove the seeds. Cut the wedges in half. Place them on a baking tray lined with baking paper.
  3. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer. Divide them over the baking tray at the squash. Cook the squash and mango in the oven for about 30 minutes until tender.
  4. Finely chop the dill and place in a bowl with the olive oil. Season with salt and pepper. Press the garlic above the bowl and add the prawns. Stir well.
  5. Heat a grill pan and grill the prawns in approx. 3 min. on a medium heat until they turn pink. Turn them halfway.
  6. Put the cooked mango and squash in a bowl. Blend with the hand blender until smooth. Spoon the purée into 10 small glasses. Garnish with the finely sliced parsley and an edible flower.
  7. Thread the prawns onto an attractive cocktail stick and hang them in the glasses.

Nutrition value per person/bite

130 kcal
6 g
5 g
1 g
14 g
7 g
2 g

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