Yield: 10 Servings
|3 pounds||Large prawns -- boiled and|
|2 tablespoons||Minced parsley|
|1 teaspoon||Grated lemon peel|
|\N \N||Plum Sauce-----|
|2 pounds||Purple plums|
|¼ cup||Lemon juice|
|½ cup||Red wine vinegar|
|¼ cup||Japanese plum wine or sake|
|1 tablespoon||Dijon mustard|
|\N \N||Cayenne pepper -- to taste|
|\N \N||Salt -- to taste|
Arrange prawns on a serving platter. Combine parsley and lemon peel and sprinkle over prawns. Serve with Plum Sauce and cocktail picks.
Plum Sauce: Cut a cross in the bottom of each plum. Plunge into boiling water briefly, then into a bowl of ice water. Peel the plums (skins should peel off easily) and pit them. In a food processor or blender, combine plums and lemon juice and process until smooth. Stir in vinegar, plum wine, and mustard. Season with cayenne and salt.
Recipe By : the California Culinary Academy File