Plump prawns and crumbly black pudding bring out the best in each other in this simple and flavourful dish.
Ingredients
For the mango relish:
- 1 onion, finely chopped
- Thumb sized piece of ginger, minced
- 2 garlic cloves, minced
- 1 ripe mango, peeled and roughly chopped
- 2 tbsp brown sugar
- 1 red chilli, diced (remove the seeds for milder heat) or your favourite hot sauce
- Tsp mustard seeds
- Black pudding (2-3 slices per person)
- Shelled raw prawns, deveined (4-5 prawns per person)
To serve:
- Thick slices of sourdough bread
- A big knob of butter
Method
- In an oiled pan add the mustard seeds and toast on a low heat for 3 minutes.
- Spoon the sugar in and cook until it turns an gorgeous amber shade.
- Add the mango , chilli, ginger and garlic, then turn the heat up to medium and cook for another 3 minutes.
- Add the onions, season with salt & pepper and sweat for 5 mins.
- Slice the Black pudding into half inch sliced and cook over the grill, drizzle the prawns with a little bit of olive oil and season - put onto 2 skewers and grill over a high heat (3mins each side until pink and cooked through).
- Toast the sourdough bread on the barbecue or in a toaster and butter the bread.
- Top the toast with a layer of the Mango relish, then the crumbled black pudding and top with the grilled prawns.
