If you want to make something that is as exotic as it is delicious, this is your best bet. Plus it will offer a fond reminder of the cuisine that Chef Phillip and his team so lovingly create in the Makweti kitchen. Get the recipe here and make it at home. We’d love to hear how it turns out.

Get The Ingredients


Curry Poaching Sauce Ingredients

  • 3 tablespoons / 30 ml extra virgin olive oil
  • 1-2 tsp Thai (or similarly hot) curry paste
  • 1 can coconut milk
  • Coarse sea salt to taste

Rosti Ingredients

  • 3 large potatoes
  • Salt and black pepper
  • 3 tablespoons salted butter
  • 6 poached king prawns (to be poached in curry sauce)
  • 1 large ripe mango, peeled and cut into cubes
  • 1 – 2 tablespoons fresh chopped mint
  • Zest of two limes
  • 6 small skewers

Method

Rosti

  • Grate the potatoes into a sieve and set over a bowl
  • Leave to rest for 10 minutes and season potatoes well
  • Heat a little butter in a large frying pan over medium heat
  • Drop teaspoons full of potato into the pan,  flatten slightly with spoon to form a flat round
  • Cook two or three minutes on each side until golden brown
  • Remove and drain on paper towel until ready to use

Prawns And Mango

  • Remove prawn shells and de-vein the prawns
  • Leave the tails intact
  • On a low heat, place the curry paste and coconut milk on the pan until  it comes to boil.  Poach the prawns until just cooked
  • Cut the mango into squares small enough to fit onto the rosti

To Assemble

  • Using a skewer, thread the pieces, starting with the poached prawns, then mango and finish with a potato rosti
  • Sprinkle with lime zest, fresh mint, sea salt and serve
  • Garnish with cut limes for colour

Doesn’t that sound absolutely delicious? We know you’ll love eating these prawns as much as you enjoy preparing them. Enjoy!