Chef Marcello Mereu at Amwaj
‘I came up with this dish specifically for Amwaj. I like it because it offers a multitude of flavours in each bite: tangy, fruity and meaty all in one. You can buy all of the ingredients in any major supermarket.’
3 king prawns
40g Japanese seaweed salad
20g mini tomatoes
10g olive oil
Salt and black pepper
4g cumin seed
1 Cut half of the mango into cubes and blend the other half.
2 When blending the other half of mango, season with the cumin seeds, sugar, vinegar and chopped ginger and olive oil.
3 Mix the blended and chopped mango together and place in the middle of a dish in a rectangle.
4 Grill the king prawns until they are cooked (you can tell when they are since the meat will become white in colour rather than clear).
5 Now place the prawns on top of the mango in a line.
6 Position the pre-bought seaweed salad on top of the prawns.
7 Position cherry tomatoes around the other two prawns (optional).