Ingredients
- 24 mangetout
- 24 cooked whole prawns
- juice of one lemon
- pinch of salt and white pepper
Mango dip
- 2 ripe mangoes (or one 425 gram can mango slices)
- ΒΌ cup light olive oil
- 2 tablespoons lemon juice
- dash prepared mustard to season
- 1 tablespoon each chopped fresh mint and lemon thyme
Method
- Trim the mangetout and blanch it in boiling salted water for 2 minutes. Refresh in cold water and dry well on absorbent paper.
- Toss the prawns in the lemon juice with a seasoning of salt and pepper. Refrigerate for up to 1 hour.
- Wrap the prawns in mangetout and skewer with a bamboo stick to secure. Serve with the mango dip.
Mango dip
- Cut the mango lengthwise down each side of the mango stone. Peel and place the flesh into a food processor with the oil, lemon juice and a seasoning of salt, pepper and mustard. Process until smooth. Add the herbs and process to combine.
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