In fact, I was thinking of doing a veg*n version Mango Crispy Chicken, using either mock chicken drumstick or marinated king oyster mushroom and deep-fried. In the end, I used the mock prawn and it is quite similar to one of my earlier recipe Plum Sauce Mock Prawn! The problem is having too many recipes, I lost track of them!
Ok, this is so much simpler! You need to know how to deep-fry and that’s about all. The rest is just mixing the sauce. For Thai Mango Crispy Chicken, the sauce called for sugar, lime juice, fish sauce and chilli. In this recipe, I used plum paste and adding a little bit of tangy taste using orange juice! So, you can always come up with your own sauce or use other sauce like Tangy Orange Sauce!
Preparation: 15 mins
Ingredients (serves 2)
° 8 (200g) vegetarian noodle prawns, deep-fried or pan-fried or baked
° 1- ½ mango, diced
° some mint leaves, for garnish
Ingredients (serves 2)
° 8 (200g) vegetarian noodle prawns, deep-fried or pan-fried or baked
° 1- ½ mango, diced
° some mint leaves, for garnish
Sauce
° 2 tablespoons plum paste
° 2 tablespoons freshly squeezed orange juice
° toasted sesame seeds (optional)
° ½ fresh red chilli, seeded and sliced
° toasted sesame seeds (optional)
Method
1. Mix all the sauce ingredients a bowl and set aside.
2. Arrange the mock prawns, mango and mint leaves on a serving plate.
3. Serve with special plum sauce.