Balmain Bugs (Shrimp) With Mango Sauce
"A delicious-sounding recipe from the Land Down Under. The recipe calls for Balmain bugs, which the Zaar database won't accept, so I've put very large shrimp in their place (a fine substitute)."
photo by Peter J
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 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
directions
- 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!
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Reviews
-
Simply amazing! I found the posted amounts gave a perfect consistency and loved the sweet flavour of a nice ripe mango with just the hint of sour from the lemon and tang of the chili sauce. Being an Aussie I used Balmain Bugs but the substitutes listed would be great as well, using prawns / shrimps though I'd stick with the very large U6 or U8 size (less than 6 or 8 per pound) that have a similar taste to the bugs. Given the sauce can be made in advance and refrigerated and all the options can be cooked on a BBQ it would also make a great summer time outdoor meal as well. -
5 Stars for the Mango Sauce. It was delicious. I think it would go well with grilled chicken even better! It is really sweet, and I think a spicy grilled piece of chicken would accompany the sauce even better than the shrimp. Thanks for posting!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
