\"upstairs\" langoustine and mango salsa
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.