"upstairs" langoustine and mango salsa

Yield: 1 Servings

Measure Ingredient
5 Langoustine
½ Mango; Diced
50 grams Pancetta
1 tablespoon Olive Oil
1 Clove Garlic; Crushed
For The Mango Salsa:
2 Mango; Diced
1 Avocado; Diced
2 Red Chillis; Chopped
2 bunches Spring Onions; Chopped
2 Cloves Garlic; Chopped
100 millilitres Rice Vinegar
3 tablespoons Honey
3 tablespoons Lime Juice
100 millilitres Soy Sauce
1 tablespoon Flat Leaf Parsley; Chopped
1 tablespoon Fresh Coriander; Chopped
Salt and black pepper

Blanch langoustines in boiling water, refresh in iced water, remove meat from shell and dry. Wrap langoustine and diced mango in pacetta, then skewer.

To make the salsa: mix all the ingredients thoroughly , reserving a few herbs. Quickly pan-fry the skewers in hot olive oil with garlic. Lightly warm the salsa. Serve the skewers on the salsa, sprinkle with herbs.

Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:20 EDT From: erika metzieder <100627.3022@...> NOTES : Devised by David Sharland for Upstairs at The Savoy, London, England.

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