Polynesian prawns

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

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