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Mozambique prawns

Serves: 4
Ingredients
Prawn, green, 16/20 24 pc
Steamed rice 400 gm
Peri-Peri marinade 90 ml
Garlic sauce 100 ml
For Peri Peri marinade mix:
Paprika 20 gm
Chilli powder 20 gm
Salt 2 gm
Sugar 5 gm
Black pepper, freshly ground 1 gm
Garlic, sliced 10 gm
Bay leaf 1 each
Lemon juice, fresh 20 ml
Olive oil 20 ml
For basic white sauce:
Butter 20 gm
Plain flour 20 gm
Milk 50 ml
Cream 50 ml
Salt 1 gm
Thyme ½ gm
Bay leaf 1 pc
Nutmeg, grated 3 pc
Clove ½ gm
For the garlic sauce:
Garlic 20 gm
Milk 50 ml
Cream 50 ml
Basic white sauce 100 ml
Chives, thinly chopped 1 gm
For green mango salad:
Mango, semi green 100 gm
Coriander 5 gm
Chilli/sugar 2 gm
Olive oil 10 ml
Salt and pepper to taste
Method
For the salad, cut the mango into juliennes and mix together with the rest of the ingredients. Keep aside.
For the basic white sauce, heat the milk, cream, salt, thyme, bay leaves, grated nutmeg and clove in a small pot.
Bring to the boil then pass through a sieve.
In a small pan, add the butter, melt it, then add flour and cook a white roux for 2 minutes.
Add the milk stock, ladle by ladle, allowing it to incorporate with the roux.
Cook roux for a further 10 min, stirring so it is does not stick.
For the garlic sauce, bring the garlic, cream and milk to boil in a pot and simmer until garlic is soft.
Blend the garlic purée and fold it into the white sauce.
Check the seasoning and fold the chives in. Allow to cool.
Fry the prawns in a saucepan.
Mix the Peri Peri marinade ingredients together and add to the prawns.
Add the garlic sauce.
Serve with steamed rice and green mango salad.