How to make Basil Prawns with Rice Noodles and Raw Mangoes -

Prawns cooked in basil butter and served with chilled rice noodles and raw mango salad.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tiger prawns (टाईगर प्रॉन्स ), Fresh basil leaves (ताज़े बेसिल के पत्ते )

Cuisine : Fusion

Course : Salads

For more recipes related to Basil Prawns with Rice Noodles and Raw Mangoes checkout Rawa Fried Prawns . You can also find more Salads recipes like Tropical Mayo Delight Asian Chicken Glass Noodle Salad Chicken Peach Salad Caesar’s Salad

Basil Prawns with Rice Noodles and Raw Mangoes

Basil Prawns with Rice Noodles and Raw Mangoes Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Basil Prawns with Rice Noodles and Raw Mangoes Recipe

  • Tiger prawns shelled and deveined 8-10

  • Fresh basil leaves shredded 1 tablespoon

  • Rice noodles 100 grams

  • Raw mango peeled and cut into thin strips 1 cup

  • Butter 2 tablespoons

  • Salt to taste

  • Black pepper powder 1 teaspoon

  • Vinegar 1 tablespoon

  • Jaggery (gur) grated 1 tablespoon

  • Soy sauce 2 tablespoons

  • Carrots thin strips 1 cup

  • Spring onion greens chopped 1 cup

  • Peanuts powder 1/4 cup

  • Basil leaves for garnish


Step 1

Soak noodles in sufficient warm water for 5-10 minutes.

Step 2

To make basil butter, put butter, shredded basil and salt in a blender jar and blend well.

Step 3

Slit prawns vertically from the centre without cutting through to give them a butterfly shape.

Step 4

Heat basil butter in a non-stick pan. Add prawns and pan-fry for 1 minute. Add pepper powder and pan-fry till done. Remove from heat and set aside.

Step 5

To make dressing, heat a non-stick pan. Add vinegar, jaggery, soy sauce and mix. Bring to a boil and cook till thick. Remove from heat and set aside.

Step 6

Strain noodles through a colander and place in a bowl. Add mango (reserving some for garnishing), carrots, spring onion greens, peanut powder (reserving some for garnishing), torn basil leaves (reserving some for garnishing) and salt in a bowl. Mix well and add the dressing. Mix well, cover the bowl with cling film and refrigerate for 10-15 minutes.

Step 7

Before serving, warm the prawns and serve them on a bed of chilled noodle salad, garnished with peanut powder, mango and basil leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.