Sticky Mango Feasting Box
Serves 2 people typically.
Please see allergen information below.Starters
Malaysian Chicken Curry Puffs
with Coriander Yoghurt
Black Pepper Tiger Prawns
with Sun-Dried Pineapple・Jicama & Pea ShootsMain Dishes
Indonesian Style Whole Boneless Sea Bass Wrapped in Banana Leaf
with Pickled Baby Vegetables・Sambal Matah
Wok Fried Purple Sprouting Broccoli
with Water Chestnuts & Shitake Mushrooms・Soy & Oyster Sauce
Truffled Egg & Leek Fried Rice
with Ginger & Garlic CrumbDesserts
Mango & Black Sticky Rice
with Candyfloss・Coconut & Vanilla Sauce
with Kaya Jam
Start your Southeast Asian feasting menu with a selection of Malaysian curry puffs filled with subtly spiced chicken and served with a punchy coriander yoghurt dipping sauce. This is accompanied by black pepper tiger prawns that are garnished with sun-dried pineapple. The spice of the pepper and the sweetness of the pineapple complement each other perfectly. Earthy jicama & delicate pea shoots add a refreshing note to this accomplished dish.
Prepare for an explosion of flavours as you indulge in Peter’s main dishes, inspired by his travels throughout Asia. Tuck into a whole filleted sea bass that has been slathered in fragrant spice paste, before being topped with lemongrass and kaffir lime leaves and then wrapped in a banana leaf to ensure it stays wonderfully moist. This is topped with pickled baby vegetables to cut through the spice and served with an Indonesian style Sambal Matah. Peter has elevated a classic fried rice with truffled leek and a fried egg that is topped with a ginger & garlic crumb to add texture to the dish. Finally, wok fried purple sprouting broccoli is accompanied by water chestnuts and shitake mushrooms that is seasoned with a soy & oyster sauce.
We highly recommend leaving some space for dessert. Peter serves up a mango & black sticky rice like no other, crowned with a cloud of candyfloss. Pour the coconut & vanilla sauce over the top and the candyfloss will disappear into the rice adding a further delicate sweetness to the dish - this is a must try and one of Sticky Mango’s signature dishes! And to finish, enjoy a pair of vibrant green pandan macarons which are filled with rich, aromatic kaya jam.
Allergens for each dish are in bold. Unfortunately, this menu has been prepared in a kitchen where there is a risk of cross-contamination and it may therefore contain traces of all allergens, even if they are not listed.
Malaysian Chicken Curry Puffs・Coriander Yoghurt
Gluten, Dairy, Eggs, Milk
Black Pepper Tiger Prawns・Sun-Dried Pineapple・Jicama & Pea shoots
Gluten, Crustaceans, Soya
Indonesian Style Whole Boneless Sea Bass Wrapped in Banana Leaf・Pickled Baby Vegetables・Sambal Matah
Fish (Sea Bass), Nuts (Candle Nuts)
Wok Fried Purple Sprouting Broccoli・Water Chestnuts & Shitake Mushrooms ・Soy & Oyster Sauce
Gluten, Soya, Crustacean
Truffled Egg & Leek Fried Rice・Ginger & Garlic Crumb
Mango & Black Sticky Rice・Candyfloss・Coconut & Vanilla Sauce
Pandan Macarons・Kaya Jam
Nuts (Almond), Eggs
Detailed instructions on how to finish your feast will be provided in your box, but can also be viewed here.
We arrange for our kits to be delivered by a special tracked service on a Friday. Please email firstname.lastname@example.org if you have any problems with your delivery and we will do everything we can to assist you.
Cost of delivery is £6
At present we are unable to deliver this kit to the Channel Islands, Isle of Man, Northern Ireland or to the following postcodes in mainland UK: AB35-AB38, IV1-IV63, PA21-PA38, PH17-PH26, PH30-PH41, FK18-FK21, KW1-KW14, PA80, PH49-PH50
Once you receive your box please keep refrigerated and enjoy on either the Friday night it arrives or the Saturday.
Sticky Mango Feasting Box