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Crispy Flash Fried Prawns with Mambo Sauce

Yields1 Serving

 2 oz canola oil
 12 jumbo shrimp (head on option)
 1 tsp garlic salt
 1 tsp Kosher salt
 1 tsp black pepper
 3 cups purpose flour
Mambo Sauce
 2 tbsp canola oil
 1 large jalapeño pepper (seeded)
 5 cloves garlic, minced
 2 tbsp tomato paste
 2 cups ketchup
 1 tbsp hot sauce
 1 tsp cayenne pepper
 ½ cup brown sugar
 ½ cup orange juice
 ½ cup pineapple juice
 1 cup distilled white vinegar
 1 lemon juiced
 1 lime juiced
 1 cup agave

Clean the bodies of the shrimp leaving head on. Note the head is heavier than the body. Handle with care. Lay shrimp on paper towel, and pat lightly to dry.


Season shrimp with the garlic salt, Kosher salt, and pepper. Set aside.


Lightly dredge shrimp in flour using index and thumb while supporting the head. Heat oil to 350 degrees. Flash fry for 2 minutes. Remove and place on a paper towel to drain.

Don’t crowd the pan; cook for no more than two per batch.


Place the oil in a heavy bottom sauce pan then add pepper and garlic and sauté for two minutes.


Fold in the tomato paste, followed by the ketchup. Add the remaining ingredients and whisk together.


Bring the sauce to a low simmer. Simmer for about 5 minutes.
Place the prawns into a uniformed circle and ladle the sauce over the top.


Serve in an oval porcelain type dish.