Yield: 1 servings
|1 tablespoon||Caribbean light fish spice|
|16 \N||Squares filo pastry; each 10cmx10cm|
|2 \N||Egg yolks|
|½ tablespoon||Grated ginger|
|\N \N||Vegetable oil for frying|
|\N \N||Yellow and red tomatoes|
|1 large||Mango; ripe|
|1 large||Egg yolk; hard boiled|
|2 tablespoons||Basil; fresh and finely|
|\N \N||; shredded|
FRIED SKINS OF TOMATO
First make the mango sauce. Peel the mango, then cut the flesh from the flat central stone. Chop the flesh coarsely. You should have about 100g of mango flesh. Put the flesh in a food processor or blender with the hard boiled egg yolk and mayonnaise and work until smooth. Press the mixture through a fine sieve into a bowl. Stir in the basil and season to taste with salt and pepper. Set the sauce aside.
Peel the prawns, then make a shallow cut down the rounded back of each and remove the dark intestinal vein. Rinse the prawns and pat dry with paper towels. Marinate for 20 minutes in Caribbean light fish spice.
Put a filo square on the work surface. Sprinkle ginger onto filo square.
Put a prawn on top. Lightly beat the egg yolk and brush a little on the edges of the filo square. Fold 2 opposite sides of the square over the prawn and press to seal. Press the ends together to seal. Wrap and seal the remaining prawns in the same way.
Heat a pan of oil for deep frying to 165-175C.
When the oil is hot, add the prawns in filo, 4 at a time. Fry for 3 minutes or until golden and crisp, turning them over a few times so that they brown evenly. Drain on paper towels.
Spread the mango sauce on the bottom of the plate and arrange the prawns on top.
Fried skins of tomato: Immerse the tomatoes in boiling water for approximately 20 seconds. Refresh in iced water and peel off the skins. Dry on kitchen paper. Deep fry in clean vegetable oil of 160C. Place on kitchen paper. Serve with the jacketed shrimps with ginger and mango sauce.
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Converted by MM_Buster v2.0l.