Polynesian prawns
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Large prawns -- boiled and |
| Shelled | ||
| 2 | tablespoons | Minced parsley |
| 1 | teaspoon | Grated lemon peel |
| 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 |
| Cayenne pepper -- to taste | ||
| Salt -- to taste | ||
Directions
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