Yield: 1 Servings
Measure | Ingredient |
---|---|
5 \N | Langoustine |
½ \N | Mango; Diced |
50 grams | Pancetta |
1 tablespoon | Olive Oil |
1 \N | Clove Garlic; Crushed |
\N \N | For The Mango Salsa: |
2 \N | Mango; Diced |
1 \N | Avocado; Diced |
2 \N | Red Chillis; Chopped |
2 bunches | Spring Onions; Chopped |
2 \N | 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 |
\N \N | 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.