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.
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