Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Large prawns -- boiled and |
| \N \N | Shelled |
| 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.
Serves 10.
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