Ingredients Edit

Directions Edit

  1. Char the three types of peppers over open flame until the skin blisters.
  2. Cut out the seed pods.
  3. Roast garlic cloves with skin on in cast iron pan.
  4. Toast the cumin seeds, peppercorns and coriander when garlic is nearly done.
  5. When the seeds begin to pop, add the oregano and take off the heat.
  6. Pound the cilantro root with a flat knife.
  7. Peel the garlic and add with all above ingredients to processor along with the mango, ginger, oil, soy, lime and salt.
  8. Purée.
  9. Sauté the mixture over low flame until the oil begins to separate from the paste and it gives off a rich aroma.
  10. Add in prawns and cook until just done.
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