“Pungent aromatics are blended with fresh juices and chillis to form a brightly flavoured, no-cook dipping sauce, also known as leche de tigre, to lightly coat the prawns. Finely diced mango and red onion speckled throughout adds a touch of sweetness.”
- Step 1
In a food processor, pulse the lemongrass, ginger, chilli, garlic, coriander stems and roots until the chillis are finely chopped. Stir in the lime juice, orange juice, sugar, and fish sauce. Let stand for 30 minutes at room temperature to allow the flavours to infuse.
- Step 2
Strain the liquid through a fine-meshed sieve and into a medium bowl. Cover and refrigerate for about 1 hour, or until cold.
- Step 3
Stir the mango and red onion into the sauce. Scatter the coriander leaves over the prawns and serve alongside the sauce for dipping.