Shrimp and turkey skewer with mango curry sauce

Name: Shrimp and turkey skewer with mango curry sauce
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 7-10 Tbsp - 18 raw shrimps (approx. 350 g; without head, with shell; fresh or frozen); 7-10 Tbsp - 1 ripe mango (approx. 450 g); 7-10 Tbsp - 1 piece (15 g) Ginger; 7-10 Tbsp - 125 g salad mayonnaise; 7-10 Tbsp - 1 1⁄2 Tsp Curry; 7-10 Tbsp - Salt; 7-10 Tbsp - 1-2 tsp lemon juice; 7-10 Tbsp - 500 g turkey breast; 7-10 Tbsp - 1 baguette

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

7-10 Tbsp - 18 raw shrimps (approx. 350 g; without head, with shell; fresh or frozen)
7-10 Tbsp - 1 ripe mango (approx. 450 g)
7-10 Tbsp - 1 piece (15 g) Ginger
7-10 Tbsp - 125 g salad mayonnaise
7-10 Tbsp - 1 1⁄2 Tsp Curry
7-10 Tbsp - Salt
7-10 Tbsp - 1-2 tsp lemon juice
7-10 Tbsp - 500 g turkey breast
7-10 Tbsp - 1 baguette

Directions

1
Defrost the frozen shrimps. For the mango sauce.
2
peel. Cut the flesh from the stone, dice finely about 100 g. Puree the rest of the fruit flesh. Peel ginger and grate finely. Mix with mayonnaise, curry and mango puree. Season sauce with salt and lemon juice.
3
Stir in mango cubes.
4
Peel the shrimps down to the tail fin and.
5
remove the intestine. Wash the shrimps. Wash the turkey, dab dry and dice. Cook in hot fondue fat for 2-3 minutes. Slice mango curry sauce and baguette, add prawns and diced turkey and skewer.
6
Cook in hot fondue fat for 2-3 minutes. Add mango curry sauce and baguette in slices.