Maille Canada

Prawns with Chili-Mustard Purée

Add an Asian-inspired flavour to delectable prawns with bok choy, chili peppers and ginger, all grilled together in a wok with the sweet, spicy taste of Maille Au Miel Honey Mustard.

Prawns with Chili-Mustard Purée


  • 12 (3 oz) prawns
  • 4 bok choy leaves, halved
  • 1 large mango, peeled, pitted and sliced
  • 2 chili peppers, halved and seeded
  • 2 cloves garlic
  • 1 piece ginger (about 1¼ in), peeled
  • 3 Tbsp. Maille Au Miel Honey Mustard
  • 3 Tbsp. light soy sauce
  • Juice of two limes
  • 2 Tbsp. honey
  • salt
  • 3 Tbsp. soybean oil, for stir-frying
4 people
Prep time:
25 min


Shell prawns, leaving the tail intact. Slit prawns down their backs using the tip of a knife and remove vein. Rinse under cold water and let dry on paper towels. For the chili-mustard purée, crush chili, garlic, and ginger with Maille Honey Dijon Mustard, soy sauce, lime juice, and honey. Heat oil in a wok or skillet; add shrimp and stir-fry 20 seconds. Add bok choy and stir fry one minute. Add mango strips and chili-mustard purée and stir-fry. Let rest, about 1 minute.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille