Este prato exótico e vibrante, “Gambas com Manga, Maçã, Coco e Pistácios”, é uma fusão deliciosa de sabores e texturas. A doçura tropical da manga e do coco, a acidez fresca da maçã e da lima, e o toque crocante e salgado dos pistácios, combinam-se harmoniosamente com o sabor delicado e suculento do camarão, criando uma experiência culinária verdadeiramente memorável. É uma refeição leve, mas cheia de personalidade, perfeita para um jantar especial ou para surpreender os seus convidados.

Ingredientes

  • 500gr Gambas descascadas e limpas
  • 1 Manga em pedaços
  • 1 Maçã Granny Smith Cortada em cubinhos
  • 3 Dentes de alho finamente picados
  • 1 Malagueta finamente picada
  • 1 Colher sopa de oleo de palma
  • 1 Colher sopa de manteiga
  • 200ml Leite de côco
  • Sumo e raspa de 1 lima
  • Coentros picados grosseiramente
  • Caules dos coentros finamente picados
  • Uma mão cheia de pistachios grosseiramente picados
  • Flôr de sal
  • Sal

Preparação

  1. Tempere as gambas com sumo e raspa de lima, flor de sal e reserve.
  2. Leve ao lume uma frigideira com o óleo de palma, a manteiga, os alhos, os caules de coentros e a malagueta.
  3. Adicione a manga, a maçã e salteie por breves minutos.
  4. Acrescente o leite de côco, as gambas, retifique de sal, adicione os coentros, os pistachios.
  5. Acompanhe com arroz basmati com especiarias

For those eager to try a taste of the tropics with a Portuguese twist, here is the English version of this vibrant recipe.

Prawns with Mango, Apple, Coconut, and Pistachios

This dish, Prawns with Mango, Apple, Coconut, and Pistachios, is a symphony of contrasting yet complementary flavours and textures. It brings together the sweet tropical notes of mango and coconut, the crisp, tart freshness of Granny Smith apple and lime, and the satisfying crunch of pistachios, all harmonizing beautifully with succulent prawns. This is a wonderfully vibrant and aromatic dish that offers a unique culinary experience, marrying exotic ingredients with a fresh, light approach.

The genius of this recipe lies in its balance. The lime zest and juice perfectly cut through the richness of the prawns and coconut milk, while the chillies add a gentle warmth without overpowering the delicate flavours. The use of both mango and apple provides a complex fruity sweetness and a textural interplay that keeps each bite interesting. The final addition of fresh coriander and pistachios introduces a fresh herbaceous note and a delightful crunch, elevating the dish further.

This quick and easy-to-prepare meal is perfect for a weeknight dinner when you’re craving something special, or for entertaining guests with its impressive presentation and exotic appeal. Serving it with spiced basmati rice provides a wonderful base to absorb the rich, flavourful sauce. You could also try adding a touch of ginger to the sauté for an extra layer of aromatic warmth, or substitute the prawns with firm white fish for a different take.

Ingredients

  • 500g prawns, peeled and cleaned
  • 1 mango, cut into pieces
  • 1 Granny Smith apple, diced
  • 3 cloves of garlic, finely minced
  • 1 small red chilli, finely minced (adjust to taste)
  • 1 tbsp palm oil (or neutral oil)
  • 1 tbsp butter
  • 200ml coconut milk
  • Juice and zest of 1 lime
  • Fresh coriander, roughly chopped
  • Coriander stems, finely chopped
  • A handful of pistachios, roughly chopped
  • Flaky sea salt, to taste
  • Salt, to taste

Preparation

  1. Season the prawns with lime juice, lime zest, and a pinch of flaky sea salt. Set aside.
  2. In a large frying pan or wok, heat the palm oil and butter over medium heat. Add the minced garlic, finely chopped coriander stems, and minced chilli. Sauté for about a minute until fragrant.
  3. Add the mango pieces and diced apple to the pan. Sauté for a few brief minutes until slightly softened but still retaining some bite.
  4. Pour in the coconut milk. Bring to a gentle simmer, then add the seasoned prawns. Cook until the prawns are opaque and cooked through (this will only take a few minutes). Season with salt to taste.
  5. Stir in the roughly chopped fresh coriander and the chopped pistachios.
  6. Serve immediately, ideally accompanied by spiced basmati rice.