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)
• ¼ cup light olive oil
• 2 tablespoons lemon juice
• dash prepared mustard to season
• 1 tablespoon each chopped fresh mint and lemon thyme

Method

1. Trim the mangetout and blanch it in boiling salted water for 2 minutes. Refresh in cold water and dry well on absorbent paper.
2. Toss the prawns in the lemon juice with a seasoning of salt and pepper. Refrigerate for up to 1 hour.
3. Wrap the prawns in mangetout and skewer with a bamboo stick to secure. Serve with the mango dip.

Mango dip

1. 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.