How to make it

  • Butterfly prawns and de-vein, with shell on or off.
  • Remove basil leaves and discard stems, roll leaves into a log and slice basil to ¼”.
  • Crush garlic and set aside.
  • Heat a pan at medium high heat; add oil or butter then lay prawns (meat side down) and sear about 30 seconds.
  • Add garlic and turn prawns shell side down, cook 3-4 minutes, and then add in tomatoes and sauté 30 seconds.
  • Add wine, then Spicy Mango Creole Sauce. Sauté until steaming hot, then add basil and capers.
  • Remove when hot, and garnish with lemon or lime wedge.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Simply perfect! Great combinations.
    Was this review helpful? Yes Flag
  • theresal 10 years ago
    This sounds fantastic.... thanks for sharing.
    Was this review helpful? Yes Flag

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