Balmain Bugs (Shrimp) With Mango Sauce
- 8 very large shrimp or 2 large lobster tails
- Mango Sauce
- 1 large mangoes or 2 small mangoes
- 2 -3 tablespoons sour cream
- 1/4 cup lemons or 1/4 cup lime juice
- 1 teaspoon soft brown sugar
- 2 -3 teaspoons Thai sweet chili sauce
- Lower shrimp (or bugs) into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways.
- To make the mango sauce: peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice.
- Dip your bugs into the sauce like a shrimp cocktail and enjoy!
shrimp, mango sauce, mangoes, sour cream, lemons, brown sugar, sweet chili sauce
Taken from www.food.com/recipe/balmain-bugs-shrimp-with-mango-sauce-369883 (may not work)