INGREDIENTS

INSTRUCTIONS

In a saute pan over medium-high heat cook half the mushrooms in 2
tablespoons of oil until golden brown, approximately 3 minutes.  Repeat
with the remaining mushrooms and 2 more tablespoons of oil. At  the
last moment prior to removing from heat, toss in the shallots and
season with salt and pepper. Set aside covered with aluminum foil..
Over medium heat, sautJ the bacon until crispy. Remove bacon bits and
let drain on paper towel, reserving the fat.  In the same pan heat the
remaining oil until smoking and add the  fingerling potatoes. Cook
until fork tender, shaking the pan often in  order for the potatoes not
to stick. Season with salt and pepper,  remove from pan and keep warm.
Lightly coat prawns in egg wash and dredge in herb mixture. In a  sautJ
pan heat oil over medium heat and cook shrimp for 2 minutes  until
turns pink. Remove shellfish from pan and de-glaze with sherry
vinegar. Let reduce until approximately 1 tablespoon remains. Add
shrimp stock and bring to a boil. Reduce heat and swirl in butter.
Season with salt, pepper and lemon juice.  To assemble:  In a bowl mix
together the warm mushroom, potatoes and bacon. In the  middle of a
shallow bowl or plate place a generous spoonful of the  warm potato
mushroom salad. Place two prawns on top and drizzle over  warm shrimp
sauce. Sprinkle over tomato concasse.  Yield: 6 appetizer size portions
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